Baked Potatoes & 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. Baked Potatoes and Zucchini is a great way to take these everyday veggies and make them so much tastier. In this recipe, we’re tossing them in a homemade oil-based sauce that’s a mix of lemon juice, mustard, maple syrup, and spices. Its blend of sweet, salty, and tangy will really liven our golden brown potatoes and zucchini up and make them the perfect complement to pastas, grains, and meats.

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 sweetener 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.

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