Roasted Potatoes and Zucchini

Roasted Potatoes and Zucchini

The perfect side everyone loves. Roasted baby potatoes and zucchini seasoned and caramelized golden in the oven is a simple side dish you’ll make time and time again.



I absolutely love zucchini and eat it all throughout the year but especially during the warmer months when summer squash is at its freshest. Zucchini is versatile and it’s healthy, so I like finding ways to incorporate into my recipes.

Roasted potatoes are the perfect veggie/starch to pair with other vegetables and zucchini happens to be my favorite. The textures are different but they work well together.

Ingredients For Roasted Potatoes and Zucchini:

  • Baby potatoes, unpeeled and halved 
  • Zucchini halved lengthwise, then sliced in 1/2 inch moon slices
  • Olive oil
  • Italian seasoning I love pinch of Italian
  • Dried parsley
  • Garlic powder
  • Johnny’s seasoning pepper blend
  • Salt
  • Fresh parsley, chopped

Seasoning Roasted Potatoes and Zucchini:

There are no rules when it comes to your seasoning preference. Use what you love or have on hand.



How To Make Roasted Potatoes and Zucchini:

  1. Preheat oven to 425℉ and prepare large sheet pan with parchment paper or foil.
  2. Combine seasonings in small bowl.
  3. Add prepared potatoes to a medium bowl along with 2 tablespoons of olive oil and half of the seasonings. Toss to combine.
  4. Place potatoes in a single layer on prepared sheet pan and roast for 15 minutes in pre-heated oven. Turn and roast another 10 minutes.
  5. While potatoes roast, add zucchini to a medium bowl and combine the remaining 2 tablespoons of oil along with the remaining seasoning; toss to coat well.
  6. After potatoes have roasted on both sides 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. Timing will vary depending on oven. Check every 2-3 minutes after the first 10 minutes. You want the zucchini to still hold its shape and not be mushy.
  7. Sprinkle veggies with fresh parsley, toss and serve immediately.

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

Let’s eat!🤍

Roasted Potatoes and Zucchini

The perfect side dish everyone loves with little to spare. Roasted baby potatoes and zucchini seasoned and caramelized golden in the oven is a simple side dish you'll make time and time again.
5 from 2 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dish
Cuisine American
Servings 4
Calories 201 kcal

Ingredients
  

  • 1 lb baby potatoes, unpeeled and halved I used multi colored
  • 2 medium zucchini halved lengthwise, then sliced in 1/2 inch moon slices
  • 4 tbsp olive oil
  • 1 tsp Italian seasoning I love pinch of Italian
  • 1 1/2 tsp dried parsley
  • 1/2 tsp garlic powder
  • 1 tsp Johnny's seasoning pepper blend
  • 1/2 tsp salt
  • 2 tbsp fresh chopped parsley

Instructions
 

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

  • Combine seasonings in small bowl.
  • Add halved potatoes to a medium bowl along with 2 tablespoons of olive oil and half of the seasonings. Toss to combine.
  • Place potatoes in a single layer on prepared sheet pan and roast for 15 minutes in pre-heated oven. Turn and roast another 10 minutes.
  • While potatoes roast, add zucchini to a medium bowl and combine the remaining 2 tablespoons of oil along with the remaining seasoning; toss to coat well.
  • After potatoes have roasted on both sides 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°. Roast for 10 minutes or until zucchini is slightly caramelized. Timing will vary depending on oven. Check every 2-3 minutes after the first 10 minutes. You want the zucchini to still hold its shape and not be mushy.
  • Sprinkle veggies with fresh parsley, toss and serve immediately.

Notes

Seasonings- Get creative with the seasonings and use what you love or have on hand. Fresh herbs work great as well. If you want garlic flavor, make sure to use dried garlic powder as fresh garlic will burn at high temperatures. 
 
 
 
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.
Keyword Herbs, roasted potatoes, vegetables, Zucchini

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