Baked Potatoes and Zucchini

These Baked Potatoes and Zucchini are an easy one-tray side dish that’s tasty and simple. You’ll love the boost of flavor these vegetables get from the homemade sauce in this recipe.

Potatoes and Zucchini on a tray

Baked Potatoes and Zucchini is a great way to take these everyday veggies and make them so much tastier. In this recipe, we’re tossing them in a homemade oil-based sauce that’s a mix of lemon juice, mustard, maple syrup, and spices. Its blend of sweet, salty, and tangy will really liven our golden brown potatoes and zucchini up and make them the perfect complement to pastas, grains, and meats.

While it doesn’t take much prep time at all to make this dish, it does take about an hour for these Baked Potatoes and Zucchini to cook. So start these in the oven and prepare the rest of the main course while they bake. They’re low maintenance and a great add-on when you want something healthy and tasty on the table. This dish is easy and delicious, and uses ingredients you may already have in your kitchen. Let’s look at what you’ll be using.

Main Ingredients

  • Potatoes. I like using Yukon Golds the most. Other types would work as well.
  • Zucchini. Or you can use yellow squash.
  • Olive Oil. Or your favorite kind is fine.
  • Mustard. Dijon, or whatever your favorite type is.
  • Lemon Juice. Adds some acidity and a citrusy aroma.
  • Maple Syrup. This is for a touch of sweetness.
  • Spices. Garlic powder, paprika, salt, and pepper.

How to Make Baked Potatoes & Zucchini

1. In a small bowl, whisk all of the sauce ingredients together thoroughly. Then set them aside.

whisking the sauce ingredients

2. Place the diced potatoes into a medium mixing bowl and pour half of the sauce over them. Mix well. Then transfer the potatoes to a parchment-lined baking tray and bake at 400°F for 20 minutes.

preparing the potatoes

4. Meanwhile, place the diced zucchini into the same mixing bowl (no need to wash it). Add the rest of the sauce and mix well.

preparing the zucchini

5. After 20 minutes, remove the potatoes from the oven and add the zucchini to them. Mix the vegetables together thoroughly and return the tray to the oven for another 25-30 minutes, or until the potatoes are golden and the zucchini have softened and cooked through.

baking the vegetables
Potatoes and Zucchini on a white plate

How to Pick the best Potatoes and Zucchini

For Potatoes. When choosing your potatoes, look for clean and smooth skins that are firm to the touch. Avoid any with sprouts, cuts, or bruises. If the color is off, with either dark spots or a greenish hue, move on to another potato. Store them in a cool, dry place until they are needed.

For Zucchini. The best zucchini are small to medium in size, between 6 to 8 inches. They should have no cuts or bruises, and should be firm. Some may even have little hairs on them, which indicates freshness. Store them in the fridge, tightly wrapped, until you are ready to cook them.

How to Store and Reheat this dish

These Baked Potatoes and Zucchini can be stored in a tightly-lidded container once they are cool. Keep them in the refrigerator for up to 4 days. To reheat them, place the vegetables on a parchment-lined baking tray and heat in the oven until warmed through. You can also warm this dish in the microwave, but the texture becomes somewhat soggy from this method, so I prefer the oven.

What to Serve this with

Potatoes and Zucchini close up shot

Baked Potatoes and Zucchini is such a delicious and easy side dish to prepare. It goes well with meat, pasta, grains, and vegetables, so you’re sure to find plenty of opportunities to use this recipe. Flavorful sauce and healthy vegetables make this dish simply divine.

More tasty recipes to try:

Video Tutorial

Baked Potatoes and Zucchini

Tania Sheff

These Baked Potatoes and Zucchini are an easy one-tray side dish that’s tasty and simple. You’ll love the boost of flavor these vegetables get from the homemade sauce in this recipe.

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0 from 0 votes

Prep Time 10 mins

Cook Time 50 mins

Total Time 1 hr

Course Side Dish

Cuisine American

Servings 4 servings

Calories 317 kcal

Ingredients  

  • 4 medium Yukon Gold potatoes, peeled and diced (about 1 1/2 lbs.)
  • 2 medium zucchinis, diced

For the Sauce

  • 1/4 cup olive oil
  • 2 tbsp. mustard
  • 1 tbsp. lemon juice
  • 1 tsp. maple syrup or sweetner of choice
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1 tsp. sea salt or to taste
  • 1/2 tsp. pepper or to taste

Instructions 

  • In a small bowl, whisk all of the sauce ingredients together thoroughly. Then set them aside.

  • Place the diced potatoes into a medium mixing bowl and pour half of the sauce over them. Mix well. Then transfer the potatoes to a parchment-lined baking tray and bake at 400°F for 20 minutes.

  • Meanwhile, place the diced zucchini into the same mixing bowl (no need to wash it). Add the rest of the sauce and mix well.

  • After 20 minutes, remove the potatoes from the oven and add the zucchini to them. Mix the vegetables together thoroughly and return the tray to the oven for another 25-30 minutes, or until the potatoes are golden and the zucchini have softened and cooked through.

Notes

HOW TO STORE AND REHEAT THIS DISH

These Baked Potatoes and Zucchini can be stored in a tightly-lidded container once they are cool. Keep them in the refrigerator for up to 4 days. To reheat them, place the vegetables on a parchment-lined baking tray and heat in the oven until warmed through. You can also warm this dish in the microwave, but the texture becomes somewhat soggy from this method, so I prefer the oven.

Nutrition

Calories: 317kcalCarbohydrates: 43gProtein: 6gFat: 14gSaturated Fat: 2gSodium: 584mgPotassium: 1217mgFiber: 7gSugar: 5gVitamin A: 816IUVitamin C: 60mgCalcium: 54mgIron: 3mg

Tried this recipe?Leave a comment below, I can’t wait to hear from you!