Like for most food bloggers, summer means an abundance of zucchini-filled recipes. My garden is only beginning to pump out zucchini, so be prepared for many squash recipes to come. To start off, I made a squash, fennel, and potato bake. I left the peel on my zucchini and yellow squash because I think the different colors make it much more appetizing and pretty.
This was my first time experimenting with fennel. I chopped some up, put it in my mouth, and thought I was going crazy. I then asked my mom to taste some and she thought the same thing: fennel tastes like italian sausage! I don’t know, maybe we are both crazy. Oh well. Good is good.
Just a quick note about the Bake- Make sure to cube the zucchini into larger pieces than the potatoes as it will bake faster. Unless, of course, you don’t mind mushy zucchini. I happen to like mushy veggies, but I know some people prefer them a bit more firmer.
Squash, Fennel, and Potato Bake
Ingredients:
3 medium potatoes, cubed
1 large zucchini, cubed
1 medium yellow squash, cubed
1 onion, chopped
1 fennel bulb, chopped
1 large carrot, chopped into 1/8 inch coins and then quartered
2 garlic cloves, chopped into slivers
1 tsp rosemary
1 tsp thyme
1/4 tsp paprika
salt and pepper to taste
1/3 cup bread crumbs
2 tbsp olive oil
Optional: shredded cheese (I used parmesan)
Directions:
Preheat the oven to 400 degrees and spray baking dish with cooking oil. Toss together the potatoes, zucchini, yellow squash, onion, fennel, carrots, garlic, rosemary, thyme, paprika, salt, pepper, and bread crumbs in the baking dish. Add and mix in the olive oil. Spray the top of veggie mixture with cooking oil. Bake for 1 hour, stirring every 15 minutes, until potatoes are tender and lightly brown. If desired, add cheese. Broil for 3 minutes.
Health Without Sacrifice 