Roasted potatoes and zucchini makes a great side dish for any occasion. The crispy potatoes are roasted to perfection in a mix of herbs and spices alongside the fresh zucchini. It is easy and fast to make, budget friendly and full of flavor, perfect for the family dinner or holiday celebrations.
Roasted potatoes and zucchini is a great side dish that is easy to make, and packed with flavor from just a few ingredients. Roasting vegetables in the oven is fast and easy, Roasted green beans and potatoes This recipe is gluten-free and vegetarian and can easily be made vegan, so it is the perfect side for the big family gathering. Just like these Roasted green beans and Brussels sprouts or these Roasted Potatoes and Broccoli.
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Ingredients
Sheet pan roasted potatoes and zucchini are easy to make with just a few ingredients, listed below. For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- New potatoes or small firm potatoes, scrubbed or peeled, sliced in half or quartered
- Zucchini, ends trimmed and then cut in half length wise and then into half moon slices
- Olive oil
- Butter, melted
- Spices: sea salt, garlic powder, dried thyme, dried rosemary and ground black pepper.
See recipe card for quantities.
Instructions
Oven roasted potatoes and zucchini are easy and fast to make. Follow the instruction below with step-by-step photos. For the full written instructions, see the recipe card at the bottom.
- Step 1: In a small bowl, stir together the olive oil, melted butter, salt, garlic powder, dried thyme, rosemary and black pepper.
- Step 2: Scrub or peel the potatoes then, sliced in half or quarter, depending on the size. Trim the ends of the zucchini, then cut in half length wise, and then into half moon slices.
- Step 3: Add the potatoes to a large bowl with ⅓ of the oil and spice mixture, toss to coat well.
- Step 4: Add the potatoes to the baking tray and roast in the oven, stirring once.
Step 5: Add the zucchini slices to the bowl with the remaining oil and spice mix, toss well to coat.
Step 6: Take out the baking sheet with the potatoes, push them to one side of the sheet pan, and add the zucchini in an even layer.
Step 7: Roast for another 10-15 minutes, or until the potatoes golden brown and both the zucchini and the potatoes are fork tender. Top with some chopped parsley, a little more salt and pepper to taste and serve warm.
Roasted potatoes and zucchini makes a great side dish for any occasion. The crispy potatoes are roasted to perfection in a mix of herbs and spices alongside the fresh zucchini. It is easy and fast to make, budget friendly and full of flavor, perfect for the family dinner or holiday celebrations.
- 2 lbs new potatoes or small firm potatoes, scrubbed or peeled, sliced in half or quartered
- 1 lb zucchini, ends trimmed and then cut in half length wise and then into half moon slices
- 2 tablespoon olive oil
- 2 tablespoon butter, melted
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon ground black pepper
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Preheat the oven to 400°F (200C). Line a large baking sheet with parchment paper or brush with a little oil.
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In a small bowl, stir together the olive oil, melted butter, salt, garlic powder, dried thyme, rosemary and black pepper.
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Add the potatoes to a large bowl with ⅓ of the oil and spice mixture, toss to coat well. Add the potatoes to the baking tray and roast for 30 minutes, stirring once.
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Add the zucchini slices to the bowl with the remaining oil and spice mix, toss well to coat.
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Take out the baking sheet with the potatoes and add the zucchini in an even layer. Roast for another 10-15 minutes, or until the potatoes golden brown and both the zucchini and the potatoes are fork tender.
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Top with a little more salt and pepper to taste and serve warm
Substitutions and Variations
- Potato – The recipe calls for new potatoes or small firm potatoes. Other options are to use a potato with a low starch content, also called waxy potatoes, that holds its shape while roasting. Red potatoes are also a great option. The potatoes can also be replaced with sweet potato chunks, or see this Crispy roasted sweet potato recipe.
- Herbs – This roasted zucchini and potatoes recipe uses a mix of dried rosemary and thyme, fresh herbs can also be used. Use about 1 tablespoon freshly chopped thyme and rosemary, instead of the dried spice.
- Veggies – Add more veggies! Some chopped red pepper, slices or onions or some green beans are great options. Or try this Roasted potatoes onions and peppers recipe.
- Vegan – To make this recipe vegan, use a plant based butter or replace with oil.
- Zucchini – Instead of the zucchini, summer squash is a great substitute when in season.
- Spicy – If you like to add a little spice to this veggie side dish, top with some red pepper flakes to taste. Also see these Spicy roasted carrots.
- Oil – Instead of olive oil, avocado oil is a great alternative.
Storage
This roasted potatoes and zucchini recipe tases best served when straight away since the zucchini will release liquid and make the potato less crispy when stores. That being said, leftovers will still have the same great taste, just a little less crispy.
If you have leftovers, store the in an airtight container in the fridge, for about to 4-5. Reheat them in the oven or air fryer for the best result, that way they will crisp up a little again, see instructions below.
The roasted vegetables can also be frozen for about 4 months.
The best way to reheat leftovers
In the oven:
If you have a larger amount of leftover, the best option is the oven. Spread them out in an even layer on a baking sheet, and reheat for about 10 minutes in 400ºF (200ºC). Stir ones so they reheat evenly. For a little extra crisp, top with some grated parmesan cheese before reheating.
In the air fryer:
Reheating leftovers in an air fryer is fast and easy. If you have a large air fryer, it can be used instead of the oven above. A normal size air fryer, works for a small to medium amount of leftover roasted potatoes with zucchini. Preheat the air fryer to 180ºC (350ºF). Place the vegetables in the fryer basket in one layer and reheat for about 5 minutes. Shake the basket once or twice while reheating, cut be gentle so not to break apart the zucchini.
In the microwave:
This is the fastest way of reheating leftover, but the veggies won’t get as crispy as when reheated in the oven or air fryer. Microwave the roasted potatoes and zucchini on high, in 30-second intervals, until steaming hot. Be careful not to overheat them in the microwave, they can become chewy and hard.
FAQ
No, the potatoes can be scrubbed clean and the peel left on. This works best with new potatoes with a thin peel.
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