Baked Potatoes and Zucchini

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– 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

Ingredients

STEP

1

In a small bowl, whisk all of the sauce ingredients together thoroughly. Then set them aside.

STEP

2

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.

STEP

3

Meanwhile, place the diced zucchini into the same mixing bowl (no need to wash it). Add the rest of the sauce and mix well.

STEP

4

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 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.

Thick Brush Stroke

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