Roasted Potatoes and Zucchini

Roasted Potatoes and Zucchini makes a great side dish when you need something simple, quick, and delicious.

Recipe updated on 8/11/2024

What You’ll Love About Roasted Potatoes and Zucchini:

When you need a quick side dish that everyone will love, these Roasted Potatoes and Zucchini are a wonderful option. Seasoned with simple pantry seasonings and olive oil, then toss in the oven and let the magical roasting happen.

I absolutely love zucchini and eat it all throughout the year, but especially the warmer months when summer squash is in season. It’s a versatile veggie that’s great for baking, adding to soups, making appetizers, and roasting like we’ve done here!

Incorporate zucchini into a full skillet meal with my Fiesta Chicken with Zucchini Street Corn, or bake up a batch of my Chocolate Zucchini Muffins for a grab-and-go breakfast or simple snack.

We love to serve this with grilled chicken and fish, or include this along side your vegetarian meal.

Simple Ingredients:

• Baby potatoes
• Zucchini
• Olive oil
• Seasonings– Italian seasoning, dried parsley, garlic powder, Johnny’s pepper blend, salt
• Fresh parsley

Substitutions and Variations:

How To Make Roasted Potatoes and Zucchini:

See full instructions in recipe card below

Step One. Preheat oven to 425℉ and prepare large sheet pan with parchment paper or foil.

Step Two. Combine seasonings in small bowl.

Step Three. Add prepared potatoes to a medium bowl along with some olive oil and half of the seasonings. Toss to combine. Place the potatoes in a single layer on prepared sheet pan and roast for 15 minutes in pre-heated oven. Turn and roast another 10 minutes.

Step Four. While potatoes roast, add zucchini to the same bowl and combine with oil and remaining seasoning. Toss to coat well.

Step Five. When potatoes have roasted push to one side of the sheet pan. Add zucchini in a single layer on opposite side of the pan. Place back in the oven and turn oven heat up to 450°F. Roast for 10 minutes or until zucchini is slightly caramelized. Sprinkle with fresh parsley and serve.

Common Questions:

Other Recipes You Might Enjoy:

• Lemon Zucchini Muffins
• Zucchini Noodle Salad with Herbed Dressing
• Mediterranean Zucchini Salad
• Zucchini Cheddar Cornbread

Roasted Potatoes and Zucchini

Roasted Potatoes and Zucchini makes a great side dish when you need something simple, quick, and delicious.

5 from 6 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 200kcal

Equipment

• 1 medium mixing bowl
• 1 Large sheet pan

Ingredients

• 1 lb baby potatoes, unpeeled and halved
• 2 medium zucchini halved lengthwise, then sliced in 1/2 inch moon slices
• 3 tbsp olive oil, divided
• 1 tsp Italian seasoning
• 1 1/2 tsp dried parsley
• 1/2 tsp garlic powder
• 1 tsp seasoned salt
• 1/2 tsp salt
• 2 tbsp fresh chopped parsley optional

Instructions

Heat oven to 425° and prepare a large sheet pan with parchment paper.

• Combine seasonings in a small bowl.
• Add halved potatoes to a medium bowl along with 1 1/2 tablespoons of olive oil and half of the seasonings. Toss to combine.
• Place the potatoes in a single layer on prepared sheet pan and roast for 15-minutes. Turn and roast another 10-minutes or until golden brown.
• While the potatoes roast, add zucchini to the same bowl and combine with the remaining 1 1/2 tablespoons of oil, and the rest of the seasonings. Toss well.
• When the potatoes are roasted them to one side of the sheet pan. Add zucchini in a single layer on the opposite side of the pan. Place back in the oven and turn oven heat up to 450°. Roast for 10-minutes or until zucchini is tender and slightly golden. Timing will vary depending on your oven. Check the zucchini for doneness after the first 8-minutes. Add fresh parsley and serve immediately.

Notes

Substitutions and Variations:

 

• Potatoes- Any kind of baby potato or fingerling potatoes work well for this recipe. Yukon gold potatoes are also a great option.
• Seasonings– Use the seasonings you love or have on hand.
• Cheese– Add grated parmesan cheese after the veggies come out of the oven to add a nutty, rich flavor.

 

Common Questions-

 

Why is my zucchini soggy?

To make sure your zucchini don’t turn into mush, make sure they are sliced on the thicker side. At least 1/2 inch thick. Also be careful not to overcook your zucchini. I start checking after the first 8 minutes and go from there.

Can I do this recipe in the air fryer?

I do not have an air fryer so I haven’t tested this recipe with that method but I’m sure it would work out well.

Can I make roasted potatoes and zucchini ahead of time?

This recipe is best enjoyed right after it is finished baking in the oven.

 

 

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 200kcal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 889mg | Potassium: 756mg | Fiber: 4g | Sugar: 3g | Vitamin A: 376IU | Vitamin C: 43mg | Calcium: 41mg | Iron: 2mg

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