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5 from 5 votes

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.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Keyword: potatoes and zucchini
Servings: 4 servings
Calories: 317kcal
Author: Tania Sheff


  • 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 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