An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (29)
Italian Roasted Zucchini and Potatoes
NUTRITION · PER SERVING85M COOK
CAL 10%·PRO 9%
CARBS 30G58% OF CAL
5G FIBER0G ADDED0G INTRINSIC19G OTHER5G TOTAL SUGAR
FAT 9G37% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Potatoes and zucchini roasted with Italian herbs, garlic, and olive oil until golden and tender. A simple vegetable side dish with Mediterranean flavors.
sideitalian🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4-5 large potatoes (Yukon Gold or Russet)
- 2-3 medium zucchini (trimmed cut into wedges)
- 1 large onion (sliced) optional
- 3-4 tablespoons olive oil
- 1½ teaspoons salt
- 1½ teaspoons oregano
- 3 sprigs rosemary (chopped)
- 1 clove garlic (minced)
At a glance
PER SERVING · TIME 85M
CAL 10%·PRO 9%
CARBS 30G58% OF CAL
5G FIBER0G ADDED0G INTRINSIC19G OTHER5G TOTAL SUGAR
FAT 9G37% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 1h
- Sodium
- 618mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1008mg
- Calcium
- 42mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 618MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.