This simple, budget-friendly dish turns humble potatoes and zucchini into a savory, caramelized masterpiece—so flavorful, you won’t miss the meat! Perfect for weeknight dinners, meal prep, or a hearty side.
Why You’ll Love This Recipe ❤️
✅ Cheaper than meat but just as satisfying
✅ Crispy edges, tender centers
✅ Ready in 30 minutes
✅ Vegan/vegetarian-friendly
Ingredients You’ll Need 🛒
(Serves 4 as a main, 6 as a side)
The Veggies:
- 4 medium potatoes (Yukon Gold or red), cubed
- 2 medium zucchinis, thickly sliced
- 1 onion, chopped
The Flavor Bomb:
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp smoked paprika (or regular paprika)
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
Optional Upgrades:
- Grated Parmesan (skip for vegan)
- Fresh parsley or dill
- Squeeze of lemon juice
Step-by-Step Instructions
1. Prep & Preheat
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Season & Toss
- In a large bowl, combine potatoes, zucchini, onion, olive oil, garlic, paprika, oregano, salt, and pepper. Toss well.
3. Roast to Perfection
- Spread in a single layer on the baking sheet.
- Roast 25-30 mins, flipping halfway, until potatoes are golden and crispy.
4. Finish & Serve!
- Sprinkle with Parmesan and herbs if using.
Pro Tips for Maximum Flavor 💡
🔥 Extra crispy potatoes? Soak cubed potatoes in cold water for 10 mins before roasting.
🧄 Garlic hack: Add minced garlic last 10 mins to prevent burning.
🌿 Herb swap: Try rosemary or thyme instead of oregano.
🍋 Brighten it up: A splash of lemon juice at the end cuts the richness.
Serving Suggestions 🍽️
- As a main: Top with a fried egg or creamy tahini sauce.
- With bread: Serve with crusty baguette to soak up the juices.
- Meal prep: Pair with quinoa or rice for easy lunches.
Final Thoughts ✨
These garlicky, herbed potatoes and zucchini are proof that plant-based eating can be hearty, flavorful, and affordable. Warning: You might start preferring this over meat! 😉
Enjoy!