Roasted Zucchini and Potatoes

So here’s the deal: when you put golden potatoes and caramelized zucchini together on one sheet pan, you basically get side dish magic. This is that cozy, easy recipe you make once and then, somehow, it sneaks onto every holiday menu for the rest of time. We’re talking about a super simple, minimal-ingredient wonder—no culinary gymnastics required.

Just honest, roasty goodness with a hit of fresh herbs and a little kitchen confidence. Your picky eaters? They’re going to inhale these. The best part: while these beauties bubble away in the oven, you can actually enjoy your time (sip, chat, taste test—you know the drill). Ready for your new go-to?

Why You’ll Love Roasted Zucchini and Potatoes

Effortless Comfort, Max Flavor

This isn’t just a potato dish—it’s a cozy hug on a plate. Roasting brings out those nutty, sweet zucchini flavors and turns potatoes into little crispy nuggets with soft, fluffy insides. It’s the kind of side that disappears before anyone even thinks to ask, “Who made this?”

Works With Everything (Seriously)

You could pair these with a big roast, throw them next to simple grilled chicken, or let them shine beside a plant-based main. Holiday table, weeknight dinner, picnic—there’s not a place they don’t fit.

Ingredient Swaps & Variations

• Use sweet potatoes for an earthier flavor and gorgeous color.
• Try yellow squash instead of zucchini for a sunny twist.
• Go herby with rosemary, oregano, or even Italian seasoning.
• Add a sprinkle of parmesan in the last 5 minutes for cheesy vibes.

How to Make Roasted Zucchini and Potatoes (Easy, Step-by-Step!)

Honestly, you don’t need to be a kitchen wizard to pull this off. Here’s how you go from “just ingredients” to “everyone asking for the recipe”:

Step 1: Parboil the Potatoes

First things first, give your potatoes a head start. Pop them into a pot of boiling salted water, lower the heat, and let them simmer, covered, for about 10 minutes. You’re not cooking them all the way—just softening them up so they roast faster (and crispier!) later.

Step 2: Heat Up Your Roasting Tray

Preheat your oven to 200°C (390°F). While it heats, pour the olive oil into a sturdy roasting tray and stick it in the oven for 4-5 minutes. This little trick makes sure your potatoes sizzle the second they hit the pan (hello, crispy edges).

Step 3: Roast Potatoes First, Then Add Zucchini

Drain the potatoes and carefully (they’re hot!) tumble them onto the sizzling tray. Toss them around to coat in oil, then roast for 25 minutes. They’ll start to get a little golden.

After 25 minutes, scatter the sliced zucchini and thyme sprigs over the potatoes. Give it a gentle mix so everything mingles. Roast for another 15-20 minutes—until the potatoes are crispy and the zucchini is tender, caramelized, and maybe a bit golden at the edges.

Step 4: Garnish and Serve

Once everything’s golden and fabulous, pile the veggies onto your favorite serving dish. Sprinkle with green onion and a generous handful of parsley. Bonus points for a little flaky sea salt on top.

Tips for the Crispiest, Most Flavorful Results

• Don’t skip parboiling! It gives potatoes that perfect, fluffy interior with crispy outsides.
• Preheat the tray and oil. It’s the secret to that instant sizzle (and no sticking).
• Cut veggies evenly. So everything roasts at the same pace—no sad, overcooked bits.
• Make it your own. Toss in a few cloves of garlic, swap thyme for rosemary, or add a handful of cherry tomatoes near the end if you’re feeling extra.

Storing, Reheating, and Making Ahead

• To Store: Pop leftovers in an airtight container in the fridge for up to 3 days. (If you have any, that is.)
• To Reheat: Spread out on a baking sheet and reheat at 375°F (190°C) for 10-12 minutes to bring back the crisp.
• To Make Ahead: Parboil the potatoes and slice the zucchini a few hours ahead. Keep them in the fridge, then assemble and roast when you’re ready.

How to Serve Roasted Zucchini and Potatoes

Honestly, there’s not much these don’t go with:

• Perfect alongside roast chicken, turkey, or even a festive ham.
• Delicious with baked fish or seared tofu for a plant-based main.
• Stack them high with a dollop of sour cream, Greek yogurt, or even a lemony tahini drizzle.
• Add a sprinkle of toasted nuts or seeds for extra crunch at the table.

This is the kind of recipe that earns you a standing invite to every potluck.

The Story: Why This Recipe Makes Every Holiday (and Weeknight) Better

Confession: Growing up, roasted potatoes were the side that vanished first at every family gathering. When I started adding zucchini, my picky little cousins suddenly became veggie fans—magically, zucchini just tastes better when it’s golden and roasted. I love how easy this is to toss together, even when the kitchen’s already chaos. It’s always the first dish people reach for (and the last bit of evidence you’ll see is someone quietly scraping the pan for “just one more bite”).

If you’re after a side that’s simple, adaptable, and universally loved—this is your winner.

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