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roasted potatoes with zucchini in a white dish.
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5 from 5 votes

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 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: American, British
Servings: 3 servings
Author: Claire

Ingredients

  • 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

Instructions

  • Add the potatoes to boiling water (lightly salted). Reduce to a light simmer, cover and cook for 10 minutes.
  • Preheat the oven to 200C. 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.

Notes

  • 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.
 
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.