Italian Roasted Potatoes Zucchini the perfect side dish to any meal, Italian spices and olive oil make this dish delicious and healthy.
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.
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.
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.
Italian Roasted Potatoes Zucchini
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!
Italian Roasted Potatoes & Zucchini
Ingredients
- 4-5 large potatoes
- 2-3 medium zucchini
- 1/4 cup olive oil 40 grams
- 1 1/2 teaspoons salt 9 grams
- 1 1/2 teaspoons oregano 1 1/4 grams
- 3 sprigs rosemary (leaves removed from the stem)
- 1 clove garlic chopped
Instructions
- Pre-heat oven to 400° (200° celcius)
- Peel and rinse the potatoes, cut into small wedges, then dry them in a clean dish towel, place in a large baking pan, add zucchini also cut into small wedges, toss with olive oil, salt, oregano, rosemary and garlic, mix well, if you like sprinkle with additional oregano and salt. Bake in a pre-heated oven for approximately 1 hour. (halfway through cooking time, mix the potatoes with a spatula), continue cooking. Serve immediately. Enjoy!
Nutrition
tami says
January 10, 2016 at 7:22 pmI 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
January 11, 2016 at 7:38 pmHi Tami, sounds delicious, glad you enjoyed it! Have a great day.
Karen @ From the Garden Table says
May 28, 2014 at 1:59 pmThis does look great for zucchini season! Putting it in my “zucchini file”.
rose says
May 28, 2014 at 3:37 pmHi Karen, thanks, glad you like it.