Potato and Zucchini/Squash Bake (from: plantbaseddads)

Submitted by Eileen M.

Ingredients:

·      3 medium zucchini or squash quartered and cut into bite size pieces

·      3 large russet potatoes cut into bite size pieces

·      1 red bell pepper seeded and chopped (I used 3 different colors)

·      4 cloves garlic crushed or minced

·      2 onions cut into bite size pieces

·      1 cup whole wheat breadcrumbs (I used Panko)

·      1 Tbsp crushed red pepper

·      1 tsp salt (can omit)

·      pepper to taste

·      1 tsp paprika to taste

·      1 cup nutritional yeast

 Directions:

Preheat oven to 400 degrees. In a large baking dish, mix together all Ingredients. Place in oven and cook for 30 minutes. After 30 minutes, mix it and let it bake another 30. Make sure it doesn’t burn. If it gets too brown on top, put some foil over it. Take out, use a wooden spoon to scrape the bottom if necessary and serve hot.

Topping:

Air fry cherry tomatoes and garlic.

Preheat airfryer to 400, then cook for 10 minutes. If using a basket, be sure to line with parchment or foil. Scoop a dollop onto the bake.  Top with fresh basil.