Roasted Potatoes and Zucchini

Published August 4, 2020

My sister’s best friend has a farm. Every year, she gives us fresh zucchini — which I’ve used to make recipes like Parmesan and zucchini casserole.

This season, I wanted to use the zucchini in a fast and flavorful way. I found AllRecipes’s zucchini and potato bake, and decided to make it myself.

Ingredients for Roasted Potatoes and Zucchini

I grew my own bell pepper and used 1/2 of the huge zucchini my sister’s friend gave us. Like AllRecipes dish, paprika is a classic seasoning with potatoes and helps give color. I also added garlic powder, though you can also use fresh garlic.

I’ve made this recipe twice already, and I’ve also used fresh parsley from my garden, which pulls out the flavor from the breadcrumbs. The point is that you can top these roasted veggies with whatever seasoning you like best.

How to Make Roasted Potatoes and Zucchini

As I mentioned in my cucumber crab bites recipe, you don’t have to peel your vegetables. As long as they’re thoroughly scrubbed, you can cube them as is and roast them.

There’s no right or wrong way to cubing your ingredients, just make sure they’re of similar size, that way they’re all cooked through.

I don’t have specific measurements for the seasoning, since I sprinkled a layer across the cookie sheet until you could just see it on the vegetables.

Feel free to add more or less of an ingredient, or to add extra of your favorite spices. Any spice you normally use to season potatoes will work with this bake.

In theory, I could’ve added more garlic, but I knew that my seasoned Italian breadcrumbs would add some additional flavor. If you’re using plain breadcrumbs, considering sprinkling another layer of paprika and garlic once you turn the vegetables.

Tools for this Dish

• Brush for scrubbing the vegetables clean

• Peeler (if you want to remove the peel)

• Cutting board and knife

• Cookie sheet and spatula

Cooking Notes

Baking Texture

Zucchini has a lot of water in them, so as you bake it, you will notice that they start to break down, so as you turn them at the halfway point during baking, they’ll look like they’re falling apart. Don’t worry. The second half of baking will help them crisp up.

Portion Size and Serving

This recipe made 4-5 servings for three adults. I served this as a side dish at breakfast with scrambled eggs. I also made it as a side for dinner.

Depending on your flavor preferences, you can season the roasted potatoes and zucchini with additional salt and pepper when it is time to serve.

When I reheated these for breakfast the next morning, I popped them in the microwave for a minute. Pan-frying would also help maintain the crispness.

The Final Product

I was excited with how this recipe turned out! The breadcrumbs give the roasted potatoes and zucchini a crisp texture, without over-baking and losing the flesh of the vegetable.

The peel of the zucchini was tender and unnoticeable and the peppers broke down to provide a supporting flavor.

Overall, these roasted potatoes and zucchini are a light and satisfying side dish to serve at breakfast or dinner.

Recipe Score

I would give my version of roasted potatoes and zucchini a 10/10 for the following:

• Recipe Level

  • Easy: A one-sheet meal with minimal work! Chop your veggies, coat in olive oil, season, and bake.

• Ingredients

  • This is a great recipe to use produce from your garden. Zucchini, potatoes, peppers. I bet you could add carrots and onion if you wanted some additional flavors. If you don’t grow your own veggies, you can purchase any of these ingredients at your local grocery.

• Prep

  • No prep involved!

• Flavor

  • 10/10: Crispy golden potatoes, tender zucchini, and subtle bell pepper coated in Italian seasonings and served hot from the oven — yum!

K. Martinelli Makes Roasted Potatoes and Zucchini

Thanks for Watching

Looking for another side recipe? Browse all of my side dishes here.