The Optimum Way to Try Roasted Zucchini Squash and Potatoes

Roasted zucchini squash and potatoes give a healthy savory blast to your regular meal. It is an American dish that is served with plain rice. Elevated from the sweet and savory flavor of the spice mix and the roasting of different veggies, this dish is sure to make you happy.

This one pan meal will save you the time to wash the dishes after cooking. You do not need too much equipment to make roasted zucchini and squash. Only if you have a bit of time and the hunger for a savory meal, you can make this recipe quickly.

If you have a knack for trying out recipes, a perfect mix of savory and texture, roasted zucchini squash and potatoes will amuse you in 45 minutes. Made with potatoes, zucchini, seasonings, etc, and a lot of other additionals, this diet friendly side meal will fill up your tummy.

Health Benefits of Zucchini

Zucchini is rich in various vitamins and minerals. With all the essential nutrients combined, this recipe will give you the following health benefits:

• Provides support to eye vision and the immune system.
• Protects your body from damage by free radicals.
• Protects against prostate cancer.
• Increases immunity by benefitting eyes, skin, and heart.
• Promotes healthy digestion.
• Might help in lowering blood sugar levels.
• Might aid in weight loss.
• Stabilize thyroid functions.
• Increases bone health.

How to Make Roasted Zucchini Squash

Equipment

• Oven
• Bowls
• Stirring Spoon
• Large Baking Pan
• Parchment Paper/Baking Paper
• Knife
• Cutting Board

Ingredients

• 4 Medium Potatoes: You can also take 1 lb of baby potatoes. It is wiser to use Yukon Gold potatoes, but any other type will also work.
• 2 Medium Zucchini: Zucchini or Yellow Squash, both are usable. You can slice them in ½ moon shape by cutting them lengthwise first.
• 3 tbsp Olive Oil: Other edible oils can also be used. But olive oil is a healthier option.
• 1 tsp Italian Seasoning: Seasonings can be added for that extra flavor and aroma.
• 1 1/2 tsp Dried Parsley: Dried parsley is a good option to emit aroma and color. It does add more flavor to the dish.
• 1/2 tsp Garlic Powder: Added to give it a garlicky aftertaste.
• 1 tsp Seasoned Salt: Seasoned salt should be adjusted with the serving portion.
• 1/2 tsp Salt: You can add additional salt if you feel so. Otherwise, you can skip this item.
• 2 tbsp Freshly Chopped Parsley: Freshly chopped parsley will add more to the flavor and smell.

Directions

Step 1: Preparing to Bake

Preheat the oven for the roasting of potatoes and zucchini. A perfect heating would be at about 425 degrees. Line a large pan so that the top is a piece of parchment paper or baking paper.

Step 2: Combine the Seasonings

After preparing the baking environment, start the recipe by combining the seasonings. Take a small bowl and mix together olive oil, Italian seasoning, dried parsley, garlic powder, seasoned salt, and salt.

Step 3: Seasoning the Potatoes

Add the cut potatoes to a large bowl and top with half of the seasonings and half of the oil. Mix properly so the potatoes are evenly coated with the seasonings. 

Step 4: Prepare the Roasting

Line up all the potatoes in a baking pan such that for perfect roasting, they become only one layer on the pan. Roast in the oven for 15 minutes.

Put the baking pan under the hot oven; bake for 15 minutes, then turn the potatoes around. Continue to roast until golden brown, another 10 minutes or more.

Step 5: Seasoning the Zucchinis

While the potatoes are being roasted, coat the zucchini pieces with the remaining of the seasonings and olive oil. Mix it well until all the zucchinis are coated properly.

Step 6: Final Roasting

Once you finish roasting the potatoes, take out the baking pan and bring all the potatoes to one side of the pan. Add the zucchini to the other side in a single layer to make sure they are roasted well.

Place back the pan into the oven and set the temperature to 450 degrees. Roast the whole for 10 minutes until the zucchini becomes slightly golden. Prick with a fork after taking the pan out of the oven to see if the zucchini and potatoes are tender enough. 

Step 7: Garnish and Serve

Your squash and zucchini bake with potatoes is almost ready. Add the freshly chopped parsley on the top, mix them together, and serve fresh!

Notes

You can also keep the ingredients and their quantity or just change them right to your desire. While cooking roasted zucchini squash and potatoes you can increase or decrease the amount of spice. Therefore, in this way, you get a little added flavor with the recipe.

Substitutions and Additions

• 1 Medium Red Bell Pepper: You can add bell peppers as extra items. Try mixing different colors to make a delightful dish. 
• ½ cup Dry Bread Crumbs: Adding dry bread crumbs to the dish will infuse a savory flavor of bread and also add a little bit of crunch when they are roasted. Add them along with the zucchini, but not before that. Or else, the crumbs will get burned for roasting for a long time.
• Paprika To Taste: You can add paprika to the spice mix to include a fiery flavor.
• 1 Large Onions: Onions can be diced and added to the dish as an extra item. Keep the dice larger so the onion flavor is packed within. Add it to the pan along with the zucchini.
• 1 ½ tsp Oregano: Oregano causes a nice Italian flavor addition to the recipe. The extraordinary fragrance will make the dish more flavorful.
• Chopped Rosemary: You can add chopped rosemary to the recipe for an additional fragrance. Sometimes, rosemary is also included in the Italian seasonings.
• Mustard: Use Dijon mustard or any other kind for the aroma.
• Lemon Juice: For a tangy taste, add some squirts of lemon juice to the dish. You can either add it to the spice mix or squirt some on the top before serving, that is totally up to you. Or you can go for both!
• Maple Syrup: This is an unusual item for the dish. To make a mix of savory and sweet, you can add maple syrup with the spice mix. Try it out to get a different flavor!
• Cheese: Put grated parmesan cheese after the vegetables have come out of the oven. A nutty and rich flavor. If possible, grate your cheese; it’s always better. It is, however, safe to get away from readymade grated cheese.
• 1 Clove Garlic: You may instead add chopped garlic cloves to the spice mix as well. If in case you like the after-garlicky taste then you may add both to the dish, that depends on your choice.
• Meats: If you really want to get out of the vegan option, then you can go with some beef or chicken addition in this recipe. In cooked form, one can add beef, chicken, or even sausages to get a meaty taste from the dish.
• Tomatoes: You will be able to add chopped tomatoes with other vegetables and roast all of them together. That will bring a sour taste when you want to roast your zucchini squash and tomatoes.
• Sweet Potatoes: You may replace the usual potatoes with sweet potatoes. The sweet factor will complement the fragrance of sweet potatoes, making them tasty all of a sudden.

Nutrition Factors

The above roasted zucchini squash recipe will yield 4 servings. Per serving will have the following nutrient amounts.

Summary

This American side dish will indulge you in a diet friendly yet tasty recipe that fulfills your appetite. Depending on the serving size, you can increase the amount of the ingredients and add many more extra items to your palate.

Being a one-pan dish, this side item will surely help you if you are always in a hurry. There is no extra hassle to look out for, and all the necessary ingredients are easily available everywhere. This dish is best served hot when the veggies are still crispy and a bit juicy from the spice mix.

Many nutritionists suggest including this kind of one pan dish in your diet plan. As this is easy to make and can be customized accordingly, it is a very good option to add your bite.

Frequently Asked Questions:

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At Bridge House Tavern, we’re more than a team of food enthusiasts; we’re a culinary journey waiting to be savored. Our five-member crew is on a relentless quest to explore, create, and share the wonders of the gastronomic world.

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