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ByRosemary
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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.
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
- 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.
Prep Time 25 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 25 minutes mins
Course Side Dishes
Cuisine Italian
Servings 6 servings
Calories 195 kcal
Print Recipe Pin Recipe
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: 195kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 596mg | Potassium: 814mg | Fiber: 4g | Sugar: 4g | Vitamin A: 144IU | Vitamin C: 42mg | Calcium: 43mg | Iron: 2mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Updated from May 28, 2014.
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