Summer Veggie Bake


Life has been crazy this week, and I will admit that I have not gotten myself into the gym yet. But! That does not mean I give up! This fitness thing is a continuing journey and one bump in the road doesn’t mean you turn around and give up!

That being said, eating healthy is one thing that I still try to stick with at least 2 out of 3 main meals of the day (plus snacks). This side dish is so delicious and is a great way to use up all those garden vegetables! I was a little skeptical when I first made this, because I’ve never really been a huge fan of zucchini or yellow squash. Once I tried it, I was instantly hooked! I’ve seen a few variations of this same recipe on other websites, but modified it to what I had in the house and was very happy with the results!

Summer Veggie Bake

  • 2 large russet potatoes, scrubbed clean
  • 1 large yellow squash
  • 1 large zucchini squash
  • 1 Tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon crushed red chili pepper
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup shredded cheese
  1. Slice potatoes, yellow squash, and zucchini into slices, about 1/4 inch thick.
  2. Alternate vegetable slices in greased 1 quart casserole dish, standing up.
  3. Drizzle olive oil over the vegetables. Top with seasoning.
  4. Bake vegetables at 425 for 30 minutes, covered.
  5. Uncover, top with cheese, bake for another 15 minutes.

21 Day Fix Container Count

1 yellow
1 green
1 blue
1 tsp

Onion Roasted Potatoes


This quick and simple side dish is so easy to put together! With minimal prep time and less than 5 ingredients, it is a great side to serve on a busy night!

Onion Roasted Potatoes

  • 1 lb red potatoes, scrubbed and quartered
  • 1 onion, diced into large pieces
  • 1/2 packet onion soup seasoning
  • 1 Tablespoon olive oil
  1. Preheat oven to 425, spray 3 quart casserole dish with nonstick spray.
  2. Combine onions, potatoes, seasoning, and olive oil in large ziploc bag. Shake to mix.
  3. Pour potatoes into casserole dish.
  4. Bake potatoes, uncovered, for 45 minutes, or until potatoes are tender.

Optional: Before baking, sprinkle potatoes with Italian seasoning.

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