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Before you jump to Becky's Potato Zucchini bake recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

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We hope you got benefit from reading it, now let’s go back to becky's potato zucchini bake recipe. You can have becky's potato zucchini bake using 11 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to make Becky's Potato Zucchini bake:

1. Provide 6 medium red potatoes..washed,cut thinly
2. Provide 4 small zucchini..cut to 1/4 inch rounds
3. Use 2 roma tomatoes..cut to 1/4 inch
4. Provide 1 medium vidalia onion..cut thinly
5. Take 2 cup crushed tomatoes
6. Prepare 1/4 cup water..add to crushed tomatoes
7. Prepare 1/2 tsp sea salt
8. Prepare 1/2 tsp fresh cracked pepper
9. Prepare 1/2 tsp italian herbs
10. Get 1 tsp Mccormick sicilian style..spicy garlic blend..salt free
11. You need 2 tbsp good olive oil..use some for oiling pan..rest for drizzling

Steps to make Becky's Potato Zucchini bake:

1. Preheat oven to 375°
2. Oil a large casserole dish
3. Wash..and prepare the veggies
4. Mix the crushed tomatoes ..water and seasonings together.
5. Start by layering half of the potatoes in dish..then half of the zucchini..follow with half of the onions.
6. Drizzle a bit of olive oil onto the veggies in dish.
7. Pour half of the tomato/water..seasoning mix over the veggies.
8. Next layer the other 1/2 of the veggies in dish..potatoes..zucchini..then onions.
9. Drizzle top with a bit of olive oil..then pour the other 1/2 of the tomato mix all over the top of veggies.
10. Top with the sliced roma tomatoes..cover with foil.
11. Bake at 375° for 30 minutes..then take the foil off..and bake another 15-20 minutes..based on your oven..allow to brown on top a bit.
12. Dish is done when potatoes are fork tender..serve with fluffy rice and a side salad..Enjoy!

In large bowl, stir together zucchini, potatoes, onion, flour, egg, salt and pepper until well blended. Peel potatoes with a vegetable peeler then slice them thinly using a mandoline, V-slicer or sharp knife. Make small piles of potato slices on a board Arrange alternate slices of potato and zucchini in the dish so they are standing up on their sides. Pour pesto over the vegetables then sprinkle with cheese. Gently combine all the ingredients with your hands while trying to keep the shape of the grated potatoes.

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