A good veggie bake can make all the difference to a meal. And, if it’s really good it can become the meal itself. Enter this zucchini potato bake: it’s got tons of flavor thanks to a coating of Italian breadcrumbs, spices, and some parmesan cheese. You can think of it a little bit like Shake and Bake, except this recipe is much better for you since you’re getting your veggies in, too.

This easy dish makes a great side, but it’s so filling that it could even be the star of the show if you wanted. I really enjoy having this as an alternative to a stovetop hash for breakfast. I get all the flavor but without having to babysit a skillet and I call that a win.

The combination of potatoes and zucchini here is excellent, but it’s made even better with the addition of some onion and bell pepper. If you’ve got other veggies to add throw ’em in the mix. This recipe is laid back and no-fuss.

Some fresh garlic, sliced not minced, gives this just a little bit more oomph. We’re using Italian breadcrumbs, but to add even more seasoning we’re also adding some smoked paprika and some onion powder. It’s not too much spice- it’s just enough.

Toss all this together with the cheese and then bake until it’s golden brown on top. Then you’re ready to serve this zucchini potato bake in all its tasty glory.