Italian Roasted Zucchini and Potatoes are the perfect side dish to any meal. Italian spices and olive oil make this dish a simple, quick and delicious roasted vegetable recipe.
I don’t know about you, but living in Italy and having a mother-in-law who grows the most amazing vegetables, it comes the time when it is Zucchini over load.
After living in Italy and cooking side by side with some amazing cooks, I have to admit zucchini is one of my favourite vegetables now. I have discovered and made so many delicious dishes with zucchini.
Recipe Ingredients
- Potatoes
- Zucchini
- Onion – I like to slice a large onion
- Olive Oil
- Salt
- Oregano
- Rosemary
- Garlic
When you have too many zucchini and they are coming out of your ears, or you just feel like scooping some up at the market, this is the recipe to try. Believe me zucchini and potatoes go so well together, crispy and tasty.
How to make it
Peel and rinse the potatoes, cut into small wedges, then dry them in a clean dish towel. Place them in a large bowl add the zucchini also cut into small wedges, and the sliced onion, toss with the olive oil, salt, oregano, rosemary and garlic, mix well
Transfer to a large baking sheet or oven safe pan, if you like sprinkle with additional oregano and salt. Bake in a pre-heated oven for approximately 1 hour. (halfway through cooking time, mix them with a spatula), continue cooking. Serve immediately.
Exactly how they should be. Even if you have kids who say “yuck I hate zucchini”, I’m sure they will love them done this way, and I am talking from experience.
What are the best roasting potatoes
The best potatoes to use in this recipe are either Russet or Yukon gold. These potatoes are not too waxy or starchy which makes them perfect for roasting.
Fresh or dried herbs?
In this recipe you can use either, a good way to remember is that you should use 1/3 of dried for fresh. For example 1 teaspoon of dried herbs are equal to 1 tablespoon of fresh.
How to store leftovers
Any leftovers should be stored in an airtight container in the fridge. They will last up to 2 or 3 days in the fridge. Reheat in the microwave or low oven before serving. Of course they are always best when eaten when just made.
What is also great about this recipe is, if you have some extra-large zucchini, don’t toss them because you think they aren’t worth keeping, just cut away the extra pulp, the bigger zucchini tend to have extra seeds.
Now if you were my mother-in-law, she would seed them, dry them out and put them away for next zucchini season. Well you could always give that a go if ever you ever get the desire. I haven’t yet but I keep thinking one day. Buon appetito!
More Zucchini Recipes
- Easy Baked Zucchini Parmesan
- Zucchini Patties
- Classic Zucchini Loaf
- Stuffed Zucchini with meat/ Italian style
Italian Roasted Zucchini and Potatoes
Ingredients
- 4-5 large potatoes (Yukon Gold or Russet)
- 2-3 medium zucchini (trimmed cut into wedges)
- 1 large onion (sliced) optional
- 3-4 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons oregano
- 3 sprigs rosemary (chopped)
- 1 clove garlic (minced)
Instructions
- Pre-heat oven to 400F (200C).
- Peel and rinse the potatoes, cut into small wedges, then dry them in a clean dish towel. Place them in a large bowl, add the zucchini also cut into wedges, the sliced onion and toss them with the olive oil, salt, oregano, rosemary and garlic, mix well.
- Transfer to a large baking sheet or oven safe pan, if you like sprinkle with additional oregano and salt. Bake in a pre-heated oven for approximately 45- 60 minutes (halfway through the cooking time, mix them with a wooden spoon or spatula), continue cooking. Serve immediately. Enjoy!
Video
Notes
Nutrition
Updated from May 28, 2014.
Cherie says
So easy and delicious! Love that it’s customizable to leave out the onion, if you wish. So glad because my mom doesn’t like onion.
Rosemary says
Hi Cherie, thanks so much, so glad you and your Mom enjoyed it. Take care and have a great weekend!
Joan says
Would the zucchini cook faster than the potatoes making them very soft and mushy. I sauté zucchini in a frying pan for an omelette or to add to pasta and they don’t take very long to cook.
Rosemary says
Hi Joan, I always cook them together and it’s always worked out. If you prefer you could cook the potatoes first for about 20-30 minutes then add the zucchini. Hope that helps. Take care!
Bill McGuire says
Discovered this recipe elsewhere and have prepared it 3 or 4 times in the last 2 weeks. It’s easy and inexpensive while delivering excellent taste. I am cooking it again tonight but increased the Zucchini to 2, only using half of a large white onion, and half of a large potato. So, going heavier on the Zucchini. Last 2 times I forgot the garlic and the onion once. Good recipe.
Rosemary says
Hi Bill, thanks, glad you like the recipe. Take care!
SMB says
Is the oregano measurement for fresh or dried?
Rosemary says
Hi SMB it is for dried oregano. Take care.
tami says
I put an even healthier twist to it by reducing oil to 1 teaspoon just to coat so the basil (instead of oregano, just a personal preference ) would adhere and using parchment paper to crisp them up. I also added turmeric and ground black pepper to make the turmeric more bio available. I didn’t add salt to the dish as my husband tends to salt even after I’ve added to the recipe. So it helps to keep his sodium intake down.
Rosemary says
Hi Tami, sounds delicious, glad you enjoyed it! Have a great day.
Karen @ From the Garden Table says
This does look great for zucchini season! Putting it in my “zucchini file”.
rose says
Hi Karen, thanks, glad you like it.