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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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
Calories 281kcal

Ingredients

  • 4 medium Yukon Gold potatoes, peeled and diced (about 1 ½ lbs.)
  • 2 medium zucchini, diced

For the Sauce

  • ¼ cup olive oil
  • 2 tbsp. mustard any kind you like
  • 1 tbsp. lemon juice
  • 1 tsp. maple syrup or sweetener of choice
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1 tsp. sea salt or to taste
  • ½ tsp. pepper or to taste

Instructions

  • 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.

Video

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.

Nutrition

Calories: 281kcal | Carbohydrates: 36g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 578mg | Potassium: 1015mg | Fiber: 5g | Sugar: 5g | Vitamin A: 247IU | Vitamin C: 54mg | Calcium: 47mg | Iron: 2mg