Squash Zucchini and Potatoes
Elevate your next dinner with this comforting and rustic 'Squash Zucchini and Potatoes' recipe, a perfect balance of hearty and fresh flavors. Featuring tender slices of yellow squash, zucchini, and potatoes roasted to golden perfection with aromatic garlic, fresh thyme, and a drizzle of olive oil, this dish is both wholesome and satisfying. With just 15 minutes of prep time and an optional topping of melty Parmesan cheese, it’s a versatile side dish that pairs beautifully with almost any main course or shines as a standalone vegetarian delight. Whether you're hosting a crowd or preparing a healthy weeknight meal, this oven-baked medley of vegetables is a simple yet elegant choice packed with nutrients and flavor. Keywords: roasted vegetables, squash and zucchini recipe, hearty vegetarian side dish, garlic and thyme, easy roasted potatoes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Yellow squash
- 2 medium Zucchini
- 3 medium Potatoes
- 3 cloves Garlic
- 1 tablespoon Fresh thyme
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash the yellow squash, zucchini, and potatoes thoroughly. Trim the ends, and slice each vegetable into roughly 1/4-inch-thick rounds.
Peel and mince the garlic cloves.
In a large mixing bowl, combine the sliced squash, zucchini, and potatoes. Add the minced garlic, thyme leaves, olive oil, salt, and black pepper. Toss everything together until the vegetables are evenly coated with the seasoning.
Lightly grease a baking dish or sheet pan. Arrange the vegetables in an even layer, overlapping slightly if necessary.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil, stir the vegetables gently, and continue baking uncovered for another 10 minutes, or until the potatoes are tender and the edges of the squash and zucchini start to brown slightly.
If desired, sprinkle Parmesan cheese over the vegetables during the last 5 minutes of baking for an added layer of flavor.
Remove from the oven and let the dish cool for 5 minutes before serving. Enjoy as a side dish or as a standalone vegetarian meal.
Nutrition Facts
Calories |
1402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 6993 mg | 304% | |
| Total Carbohydrate | 177.4 g | 65% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 45.9 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 979 mg | 75% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 5060 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
