BAKED POTATOES AND ZUCCHINI

These Baked Potatoes and Zucchini are 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.

PREPARATION TIME

PREP TIME 10

COOK TIME 50

TOTAL TIME 1

INGREDIENTS

4 medium Yukon Gold potatoes, peeled and diced (about 1 ½ lbs.)

2 medium zucchinis, diced

For the Sauce

¼ cup olive oil

2 tbsp. mustard

1 tbsp. lemon juice

1 tsp. maple syrup or sweetner of choice

1 tsp. garlic powder

1 tsp. paprika

1 tsp. sea salt or to taste

½ tsp. pepper or to taste

INSTRUCTIONS

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 400°F 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.

NOTES

HOW TO STORE AND REHEAT THIS DISH

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.

NUTRITION

Calories: 317kcalCarbohydrates: 43gProtein: 6gFat: 14gSaturated Fat: 2gSodium: 584mgPotassium: 1217mgFiber: 7gSugar: 5gVitamin A: 816IUVitamin C: 60mgCalcium: 54mgIron: 3mg