Roasted Zucchini and Potatoes
This is a simple but delicious side that goes well with meat, fish or vegan dishes, and is such a classic. Most of the time is spent in the oven and it has minimal ingredients. Serves 3-4.
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Side Dish
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 3 servings
Calories: 269kcal
- 1.5 lbs potatoes cut into halves or quarters if required
- ½ large zucchini sliced
- 2 tablespoon olive oil
- 4-5 thyme sprigs
- 1 green onion optional, sliced
- parsley optional, to garnish
Add the potatoes to boiling water (lightly salted). Reduce to a light simmer, cover and cook for 10 minutes.
Preheat the oven to 200C / 390F. Pour the oil into your roasting tray and heat in the oven for 4-5 minutes.
Add the potatoes to the roasting tray, and move around to coat in the oil. Roast for 25 minutes. Then add the zucchini and thyme and roast for a further 15-20 minutes or until the potatoes and zucchini are fully cooked through.
Plate up in your serving dish, scatter on the green onion (if using) and sprinkle over some parsley.
- It's important to first parboil the potatoes, as roasting without this step would take far longer.
- Make sure to heat the roasting tray for at least a few minutes before adding the potatoes.
- Check the potatoes are fork tender, and roast for a few more minutes if required.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients score 0 on the SIGHI list, with the exception of:
- green onion / spring onion is not rated on the SIGHI list.
Calories: 269kcal | Carbohydrates: 42g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 19mg | Potassium: 1115mg | Fiber: 6g | Sugar: 3g | Vitamin A: 215IU | Vitamin C: 57mg | Calcium: 44mg | Iron: 2mg