Description
This roasted zucchini and potatoes recipe is cozy, crispy, and made with just a handful of pantry staples. The perfect holiday or weeknight side dish that pairs with everything and disappears fast!
Ingredients
Scale
- 1.5 lbs (700g) potatoes, halved or quartered if large
- ½ large zucchini, sliced
- 2 tbsp olive oil
- 4–5 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 green onion, sliced (optional)
- Fresh parsley, chopped (optional)
- Salt and pepper, to taste
Instructions
- Bring a pot of salted water to a boil. Add potatoes, reduce to a simmer, cover, and cook for 10 minutes. Drain well.
- Preheat oven to 200°C / 390°F. Pour olive oil into a roasting tray and heat it in the oven for 4–5 minutes.
- Add drained potatoes to the hot tray, toss to coat, and roast for 25 minutes.
- Scatter zucchini slices and thyme over potatoes. Toss gently and roast for another 15–20 minutes, until potatoes are crispy and zucchini is golden and tender.
- Transfer to a serving dish. Garnish with green onion and parsley, season with salt and pepper, and serve hot.
Notes
Don’t skip parboiling or preheating the tray—these steps give you that irresistible crispy texture. Customize with your favorite herbs or add garlic, parmesan, or cherry tomatoes for variation. Great for holiday menus and easy enough for weeknights!
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg