| | Directions | | In a greased 1-qt. baking dish, combine the potatoes, carrots, onion, broth and 1/2 teaspoon seasoned salt. Cover and bake @ 40° for 30 minutes. Stir in zucchini and remaining seasoned salt. Bake 5-10 minutes longer or until vegetables are tender. Sprinkle with parsley |
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| Ingredients | | - |  | 2 red potatoes, quartered (medium) |
| - | | 2 carrots, halved lengthwise and quartered (medium) |
| - | | 1 onion, cut into 8 wedges (small) |
| - | | 1/4 cup chicken broth |
| - | | 1 teaspoon seasoned salt, divided |
| - | | 1 zucchini, quartered and cut into 1 inch slices (medium) |
| - | | 1 tablespoon minced fresh parsley |
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