Go Back
Print Recipe
5 from 1 vote

Baked Potatoes and Zucchini

TheseBaked Potatoes and Zucchiniare 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.
Prep Time10mins
Cook Time50mins
Total Time1hr
Course: Side Dish
Cuisine: American
Keyword: potatoes and zucchini
Servings: 4servings
Calories: 317kcal
Author: Tania Sheff


  • 4mediumYukon Gold potatoes, peeled and diced(about 1 1/2 lbs.)
  • 2mediumzucchinis, diced

For the Sauce

  • 1/4cupolive oil
  • 2tbsp.mustard
  • 1tbsp.lemon juice
  • 1tsp.maple syrupor sweetner of choice
  • 1tsp.garlic powder
  • 1tsp.
  • 1tsp.sea saltor to taste
  • 1/2tsp.pepperor to taste


  • 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 400F 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.




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.


Calories: 317kcal | Carbohydrates: 43g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 584mg | Potassium: 1217mg | Fiber: 7g | Sugar: 5g | Vitamin A: 816IU | Vitamin C: 60mg | Calcium: 54mg | Iron: 3mg