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




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.

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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