Oven roated potatoes and zucchini with garlic (Patate u zucchini al forno con aglio) from Nella Cucina: More Italian Cooking from the Host of Ciao Italia by Mary Ann Esposito

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on May 17, 2018

    Just so-so — my quest for the best oven-roast potatoes continued. I wanted to try this one because I liked the idea of doing zucchini and potatoes together. But I could tell it was going to be way too much oil to get a good crisp crust on the potatoes, so cut down the amount from 1/2 cup to 1/3, and that was still too much. I also would add the zucchini sooner because the potatoes were pretty soft by the time the zucchini were done. (I ended up leaving them at low heat on convection for a while and that helped crisp and dry them out.)

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.