Roasted New Potatoes and Zucchini

Prep:15minCook:1h

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.

Updated at: Mon, 22 Jan 2024 03:00:38 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories236.4 kcal (12%)

Total Fat14.6 g (21%)

Carbs22.9 g (9%)

Sugars2.4 g (3%)

Protein4.3 g (9%)

Sodium124.5 mg (6%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 lbbaby potatoes

unpeeled and I used multi colored

2zucchini

medium, halved lengthwise, then sliced in 1/2 inch moon slices

4 Tbspolive oil

1 tspitalian seasoning

1 ½ tspdried parsley

½ tspgarlic powder

1 tspseasoning

Instructions

Step 1

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

Step 2

Combine seasonings in small bowl.

Step 3

Add halved potatoes to a medium bowl along with 2 tablespoons of olive oil and half of the seasonings. Toss to combine.

Step 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.

Step 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.

Step 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°. 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.

Step 7

Sprinkle veggies with fresh parsley, toss and serve immediately.