Roasted Potatoes and Zucchini

These Roasted Potatoes and Zucchini are tender, tangy, and easy to make. This one pan dish has the most delicious homemade dressing that's perfect for these veggies.

This recipe for Roasted Potatoes and Zucchini is a real winner. It's a simple, one-pan meal that's easy to throw together as a quick side dish. These everyday vegetables are really elevated by the sweetness that comes from roasting and the delicious homemade dressing that's added to it. Tangy and sweet, it takes these mild-flavored veggies to the next level.

This dish has easy prep, but it does take about an hour to cook. You can set it in the oven and then make the rest of the meal while you wait for it to finish. It's nice and easy and I love that I only need to use one pan so there's less clean up. The recipe is also very versatile, so you can change up the veggies, dressing, and seasonings to fit your preferences. Let's take a look at the basic ingredients needed to make these Roasted Potatoes and Zucchini.

Video Tutorial

What you'll need

• Potatoes. You can use Yukon Gold potatoes, but other types work as well.
• Zucchini. Or yellow squash.
• Olive Oil. Or any other kind of oil.
• Mustard. Dijon, or your favorite type.
• Lemon Juice. This adds some citrusy aroma and acidity.
• Maple Syrup. Adds a touch of sweetness.
• Spices. Paprika, garlic powder, salt, and black pepper.

How to make it

1. Whisk the olive oil, mustard, lemon juice, maple syrup, and spices together in a small bowl. Then set them aside.

2. Dice the potatoes and place them in a medium-sized mixing bowl. Pour half of the dressing over them and mix. Then transfer the potatoes to a parchment paper-lined baking tray and bake for 20 minutes at 400°F.

4. While the potatoes cook, dice the zucchini and place it in the same mixing bowl with the rest of the sauce, and mix well.

5. Once the 20 minutes is up, remove the potatoes from the oven and add the zucchini to them. Mix the vegetables together thoroughly and put the tray in the oven for another 25-30 minutes, or until the potatoes are golden brown and the zucchini has softened.

Tips for the best Roasted Potatoes and Zucchini

• Choose quality potatoes. Good quality potatoes are firm to the touch with smooth skins. Avoid ones with sprouts, bruises, or dark or green spots.
• Use ripe zucchini. Choose the best zucchini by looking for small to medium ones that are firm, without blemishes or cuts. Little hairs on them indicate freshness.
• Pre-mix the dressing. It's one extra step, but make sure to combine the dressing ingredients ahead of time so there is an even distribution of flavor throughout the dish.
• Cut the vegetables to a uniform size. So that these Roasted Potatoes and Zucchini cook evenly, chop them to a similar size. This way they will roast at the same speed, without any ending up raw or overcooked.

Add-ins and Substitutes

• Use different potato varieties. Make this recipe with other varieties of potatoes, such as red potatoes, baby potatoes, fingerlings, or sweet potatoes.
• Make it spicy. If you want a tangy and spicy dressing, add some cayenne pepper, Sriracha, or red pepper flakes to it. It will give the whole dish some zing.
• Use another dressing. You can also make your own dressing or use a store-bought one.
• Substitute other vegetables. Instead of zucchini, make this recipe with carrots, broccoli, cauliflower, brussel's sprouts, and asparagus.

How to Store

Store this Roasted Potatoes and Zucchini in an airtight container in the refrigerator once it has cooled. It will last for up to 4 days. Reheat it in the microwave or in the oven (though I prefer the oven for a crisper texture) until warmed through.

What to Serve with it

• Bread. Serve this with pita bread, Potato Flatbread, naan, or Vegan Cornbread.
• Protein. These Roasted Potatoes and Zucchini go great with Black Bean Tacos, Quick Maple Sriracha Tofu, Easy Hummus Wraps, and Vegan Black Bean Burgers.
• Grains. Enjoy it on a bed of rice, quinoa, couscous, or bulgur, such as this Mushroom Rice, Quinoa Tabbouleh Salad, Quick and Tasty Bulgur Salad, and Spinach Rice.
• Pasta. Serve this dish with a plate of your favorite pasta. Try it with Creamy Lemon Spaghetti, Spaghetti Aglio e Olio with Spinach, or Creamy Zucchini Pasta.

This Roasted Potatoes and Zucchini is a scrumptious side dish that's perfect for any meal. With lots of versatility, this recipe is one you'll want to keep on repeat.

More tasty veggie-filled vegan dishes:

• Air Fryer Spaghetti Squash
• Broccoli Rabe with Garlic
• Baked Potatoes and Carrots
• Zucchini "Steaks" with Chermoula Sauce