Roasted zucchini and red potatoes

As promised, here’s another great way to use up all that zucchini from your garden. This roasted zucchini and red potatoes recipe comes from my friend, Crystal, who promised it would be delicious.

I made it tonight, serving it as a side dish with smoked sausage and macaroni and cheese. (Hey, I have to keep the younger crowd happy, here!) Crystal was right. The blend of flavors between the sweet zucchini and hearty red potato was just right.


1 small zucchini, cut into bite-sized pieces
4 red potatoes, washed and cut into bite-sized pieces (leave the skin on)
1 clove of garlic, minced
olive oil
salt and pepper to taste

Preheat the oven to 375 degrees. Place vegetables into a 2-quart casserole dish. Drizzle with olive oil and add garlic, as well as salt and pepper to taste. Place casserole dish in the oven and bake for 30 minutes, stirring occasionally. Leaving dish on the upper-middle rack, broil until the veggies turn a golden brown, about 5 minutes. Serve immediately.

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