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:
- Preheat oven to 425℉ and prepare large sheet pan with parchment paper or foil.
- Combine seasonings in small bowl.
- Add prepared 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°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.
- 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
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
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My Favorite Products and Tools For This Recipe:
Sooooooo gooood!!!!
A summer and any time of year favorite !! 😊
Right! Thankfully zucchini can be found year round. Thanks Theo! 😋
The seasoning was perfect. The potatoes were perfect. I used both squash & zucchini . They were a tad mushy, but I can’t blame it on this recipe…Rarely can I cook them to perfection anyway. They were still very tasty & edible, so I can’t complain.
I’m so glad you enjoyed them, Lara! Thank you for the kind review!