Potato Zucchini Red Bell Pepper With Bacon And Herbs Baked In A Pot Recipes

ZUCCHINI AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
• Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

ZUCCHINI HERB CASSEROLE

Steps:

• Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
• Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
• Bake uncovered 20 minutes, or until cheese is melted and bubbly.

POTATO, ZUCCHINI, RED BELL PEPPER, WITH BACON AND HERBS BAKED IN A POT.

Steps:

• Preparation: Peel potato, carrot, garlic and onion. Take the seeds out of pepper. Wash all the veggies: carrot, onion, zucchini, potatoes, garlic and dill (parsley). Shred the carrot, chop the onion and pepper, cut in mid-sized pieces potato, zucchini, chop the herbs Set ½ of onion and carrot aside Mix everything else: onion and potato, zucchini and carrot, herbs. Add salt and pepper. Slice the bacon. (If you put the other meat: pork, chicken, beef- prepare it). Take your baking pots: put bacon (or other meat on the bottom), then add your veggies. Remember you set aside the onion and some carrot. Take it and braise it for 5 minutes in a frying pan. In 5 minutes add some sour cream / or mayo/ and add 1 cup of water, pinch of salt and pepper, braise for 2-3 min. Pour the sauce you just cooked into the baking pots. (If you want to add the meatballs instead of bacon or any other meat put them on top of the veggies) Preheat the oven at 375F. Set your pots to bake for 30-45 minutes. (Occasionally check the potato if it's ready and check if there's enough water in your pots). 15 minutes before taking the pots out- finely chop the garlic and put a little bit of garlic in each pot. When you turn the oven off add the cheese on top of your baked dish and close the lids let the cheese melt. Be careful when taking the pots out as they are hot. I serve the dish directly in the pots, but give the guests a spoon and a plate, if the guest wishes to eat from the plat and not the pot. ***Tip from Helen*** You can cook this dish in a baking dish, but I like separate small baking pots more, they are just more authentic and fun! Enjoy your summer delicious baked veggies!

POTATO AND BACON HASH WITH BELL PEPPERS

Steps:

• In a skillet (cast iron if available) cook bacon to render fat. Strain fat from bacon and set aside. Reserve bacon on paper towels. Use 2 tablespoons of bacon drippings to saute onions, garlic and bell peppers until soft. Add potatoes and cook until tender and crispy. Add reserved bacon and season to taste.

HERBY ZUCCHINI AND RED PEPPER BAKED PASTA

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
• Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the zucchini and 1/4 teaspoon salt and cook, stirring occasionally, until crisp-tender, about 4 minutes. Transfer to a large bowl with a slotted spoon.
• Cook the farfalle in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the tomato sauce, red peppers, half of the provolone and half of the pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining provolone and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. Sprinkle with parsley.

RED POTATOES AND ZUCCHINI

Steps:

• Cook potatoes in boiling water, about 25 minutes or until tender.
• Cut zucchini into 1/4 inch slices.
• In skillet, heat 2 Tbs. butter.
• Add zucchini and cook, turning occasionally, about 3 minutes.
• Cut potatoes into chunks and add to zucchini.
• In small saucepan or microwave, melt remaining 2 Tbs. butter.
• Add tarragon, chives, salt and pepper.
• Pour over vegetables and toss gently.

BRIAM (GREEK BAKED ZUCCHINI AND POTATOES)

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary. Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Toss all ingredients together so that the vegetables are evenly coated.
• Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving, or serve at room temperature.

POTATO SALAD WITH ROASTED RED PEPPERS AND BACON

Steps:

• Cook the potatoes in boiling salted water until JUST fork-tender (about 25-30 minutes).
• In the meantime while the potatoes are cooking, whisk together the lemon juice and vinegar.
• Drain the potatoes; cool slightly, then cut into about 3/4-inch pieces.
• Drizzle with the lemon/vinegar mixture.
• Cover and chill for about 2 hours or more, or until cold.
• In a small bowl whisk together the mayo, sour cream and Dijon mustard (can double the mixture if desired).
• After the potatoes are chilled, mix in the onions, fresh parsley and chopped roasted red peppers, chopped bacon, salt and black pepper; toss well to combine.
• Pour over the dressing and mix to combine.
• Season with more salt and pepper if desired; cover and refrigerate for a minimum of 4 hours.

ZUCCHINI AND BACON POTATOES

Steps:

• In a skillet, fry the bacon until almost crisp.
• Drain most of the fat.
• Chop the bacon and return to pan.
• Add sliced zucchini, butter and oil.
• Sautee until slightly soft.
• In a large serving bowl, slice the potatoes about 1/2" thick.
• Add bacon-veggie mixture, salt and freshly ground pepper and mix well.
• Serve hot or warm.
• *You may also use sliced onions in this recipe.
• Add them with the zucchini.