Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Tuesday, January 3, 2012

Herbed Roasted Potato and Zucchini

This is a simple but tasty side dish.
Recently surfing thru friends facebook pages, i encountered a picture of a potato zucchini bake on my friend's Silvia Cucina's page that looked delicious, and thought i would make a simple version of it to be served with a Beef Roast, Gravy and White Rice. YUMMM!!!!

Ingredients for 4 people as a side dish:
4-5 large red potatoes, thinly sliced, skin left on
2 large zucchini, thinly sliced, skin left on
1 tablespoon fresh oregano, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon sea salt
1 tablespoon fresh ground black pepper

1/2 cup extra virgin olive oil
3 tablespoons butter, cut into 6 pieces

Preheat oven to 375F.
Line a large baking sheet with aluminum foil.
Mix herbs, salt and pepper in a small bowl.
In a large bowl, toss potatoes and zucchini with olive oil, and herb mixture.
Lay vegetables in the prepared cookie sheet alternating potatoes and zucchini. Place pieces of butter all over veggies,
Bake in preheated oven for 1 hour until crunchy in the outside and soft in the middle. Serve warm.


  1. Oh this looks so yummy! thanks for sharing.