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Home » Course » Side Dishes » Italian Roasted Zucchini and Potatoes

Italian Roasted Zucchini and Potatoes

By: Rosemary Published: June 23, 2022 Updated on: July 26, 2022

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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.

Zucchini and potatoes in a black pan with a silver spoon.

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.

Table of Contents

  • Recipe Ingredients
  • How to make it
  •  What are the best roasting potatoes
  • Fresh or dried herbs?
  • How to store leftovers
  • More Zucchini Recipes
      • Never Miss a Recipe!
  • Italian Roasted Zucchini and Potatoes
    • Ingredients  1x2x3x
    • Instructions 
    • Video
    • Notes
    • Nutrition

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

Sliced potatoes and zucchini on a wooden board.

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.

Zucchini, potatoes and onions and herbs in a pan before baked.

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!

Zucchini and potatoes in a pan.

More Zucchini Recipes

  • Easy Baked Zucchini Parmesan
  • Zucchini Patties
  • Classic Zucchini Loaf
  • Stuffed Zucchini with meat/ Italian style
Zucchini and potatoes in a black pan.
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    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.
    4.95 from 17 votes
    Prevent your screen from going dark
    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
      

    • 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

    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
    Tried this recipe?Let us know how it was!

    Updated from May 28, 2014.

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      Potatoes, Side Dishes, Summer, Vegetables

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      1. Bill McGuire says

        October 1, 2022 at 1:53 am

        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.

        Reply
        • Rosemary says

          October 2, 2022 at 12:34 pm

          Hi Bill, thanks, glad you like the recipe. Take care!

          Reply
      2. SMB says

        August 18, 2022 at 4:05 pm

        Is the oregano measurement for fresh or dried?

        Reply
        • Rosemary says

          August 18, 2022 at 10:08 pm

          Hi SMB it is for dried oregano. Take care.

          Reply
      3. tami says

        January 10, 2016 at 7:22 pm

        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.

        Reply
        • Rosemary says

          January 11, 2016 at 7:38 pm

          Hi Tami, sounds delicious, glad you enjoyed it! Have a great day.

          Reply
      4. Karen @ From the Garden Table says

        May 28, 2014 at 1:59 pm

        5 stars
        This does look great for zucchini season! Putting it in my “zucchini file”.

        Reply
        • rose says

          May 28, 2014 at 3:37 pm

          Hi Karen, thanks, glad you like it.

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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