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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 153.7
  • Total Fat: 7.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,176.7 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 4.4 g
  • Protein: 3.2 g

View full nutritional breakdown of Roasted Red Potatoes & Zucchini calories by ingredient
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Roasted Red Potatoes & Zucchini


Roasted Red Potatoes & Zucchini

Introduction

Good side dish for potato lovers that need to try and incorporate some more green veggies. I used dry dill because it is what I had. You can use fresh as well. Probably tastes better. Use seasonings to taste. Just had to add them in to the ingredients for a more accurate calorie count. Also, I used this recipe as 2 servings with my meal because I had no other side dishes. If you have other sides, you could break this up into 3 or 4 servings. Good side dish for potato lovers that need to try and incorporate some more green veggies. I used dry dill because it is what I had. You can use fresh as well. Probably tastes better. Use seasonings to taste. Just had to add them in to the ingredients for a more accurate calorie count. Also, I used this recipe as 2 servings with my meal because I had no other side dishes. If you have other sides, you could break this up into 3 or 4 servings.
Number of Servings: 2

Ingredients

    2 medium red potatoes
    2 cups of sliced zucchini
    1 tbsp olive oil
    Dill weed - fresh of dried
    Garlic powder
    Salt & Pepper

Directions

Preheat oven to 400 degrees
Cube potatoes and slice zucchini - cut bigger pieces in half
put in ziplock bag
add olive oil and seasonings and close bag
shake until everything is coated well
spray cooking spray into baking dish
put veggies in dish in a single later
bake covered for 30 minutes
remove cover and bake for another 5 minutes

Number of Servings: 2

Recipe submitted by SparkPeople user JENNA6483.






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Member Ratings For This Recipe

  • I added parsnips, carrots, and onion. yum! - 11/16/09

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  • I added onion to this and it came out great. The zucchini was super sweet. I will make this again. - 11/11/09

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  • Awesome! Great way to get in veggie servings. I went a bit lighter on the olive oil, only used 1 tsp instead of 1 tbs. I've started doing variations of this dish with other veggies. - 9/29/09

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  • Hard to believe that dill and garlic did all that in the oven. This was beyond delish! - 8/27/09

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