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.
Whisk the olive oil, mustard, lemon juice, maple syrup, and spices together in a small bowl. Then set them aside.
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.
While the potatoes cook, dice the zucchini and place it in the same mixing bowl with the rest of the sauce, and mix well.
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.
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Notes
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.