Italian Roasted Zucchini and Potatoes

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

Rosemary Molloy

Roasted Potatoes and Zucchini, Italian style, roasted in the oven with rosemary, garlic, oregano & olive oil, easy, simple and delicious.

4.91 from 10 votes

Print Recipe Pin Recipe

Prep Time 25 mins

Cook Time 1 hr

Total Time 1 hr 25 mins

Course Side Dishes

Cuisine Italian

Servings 6 servings

Calories 195 kcal

Ingredients

  

1x2x3x

• 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!

Notes

In this recipe you can use either dried or fresh herbs, a good way to remember is that you should use 1/3 of fresh herbs for dried. For example 1 teaspoon of dried herbs are equal to 1 tablespoon of fresh.

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.

Nutrition

Calories: 195kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 596mgPotassium: 814mgFiber: 4gSugar: 4gVitamin A: 144IUVitamin C: 42mgCalcium: 43mgIron: 2mg

Keyword Italian roasted vegetables, Italian roasted zucchini and potatoes, roasted potatoes and zucchini, roasted vegetables, roasted zucchini and potatoes

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Updated from May 28, 2014.