Roasted Zucchini and Baby Potatoes With Caribbean Seasoning

Roaosted Zucchini and Baby Potatoes With Caribbean Seasoning

I’ve really enjoyed finding new and different ways to cook zucchini this summer. It was my first year growing zucchini because I used to think I didn’t like it. Was I ever wrong! I think my misconception came from old habits. When I was growing up (and, sorry kids, when you were growing up, too,) “dinner” meant meat. That’s where all the work of cooking went, and where all the flavor was. Vegetables were nearly an afterthought, steamed and served plain. They helped round out the meal nutritionally but weren’t exactly exciting.

Don’t get me wrong, some veggies are so magnificent that they need nothing else. That’s mostly in-season, local produce, of course. A fresh, vine-ripened local tomato is lucky to even make it to a plate around here; I’m always tempted to take a big bite out of it on the way from the garden to the house. I’ll often cut up a red bell pepper or a cucumber just for nibbles, and stopped putting butter and salt on fresh corn years (decades) ago. Most everything else benefits from something more. Even the best vegetables, when you have the same thing nearly every night for a month while it’s in season, could use a bit of changing up every now and again. And as much as I now love zucchini, I don’t think it’s at its best when steamed plain. Okay, that’s a massive understatement. Plain, steamed zucchini is okay, but it’s boring. Really boring. First World problem, to be sure, but still. This unassuming vegetable is packed with fiber, vitamins, and minerals, but not very many calories. It’s good for you, and you can eat as much as you like, so why not make it fantastic?

This particular day, I had these adorable little baby potatoes and a big zucchini. We were having Jamaican Jerk Pork Tenderloin, so I thought seasoning the veggies with a bit of a Caribbean flair would be a nice complement. Prep for the dish is minimal, cooking time is pretty short, and the result is filling, healthy, and delicious!

My zucchini plant is done for the season, though I still have some in the fridge. Even with only one plant, the two of us couldn’t eat zucchini fast enough! What are your favorite ways of preparing zucchini? Share your ideas (or links to your favorite recipe) in the comments below.

Ingredients:

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1 large zucchini (1 pound, or 454 g)

10 oz (280 g) baby potatoes

½ teaspoon ground mustard

¼ teaspoon salt

¼ teaspoon ground allspice

¼ teaspoon ground cinnamon

¼ teaspoon granulated onion (onion powder)

⅛ teaspoon garlic powder

⅛ teaspoon thyme

smidgen ground cayenne

1 tablespoon extra virgin olive oil

Preparation:

1.) Preheat oven to 450º F (232º C). Combine the first eight ingredients (mustard through cayenne) in a small prep bowl.

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2.) Wash the potatoes and dry them off. Mine were the tiniest I’ve ever seen, about the size of an acorn, so I didn’t cut them at all. If yours are larger, you can cut them in halves or quarters.

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3.) After removing the stem and blossom scar from the zucchini, slice once lengthwise. Next, slice crosswise about half an inch (1 cm) thick. Any large pieces can be cut in half so that the pieces are relatively uniform in size. You don’t often see zucchini like this one at the market — they tend to be more consistent in width. Mine grew fat at one end and skinny at the other. I’ve read explanations ranging from uneven watering (not the case here), uneven pollination (maybe), uneven heat (probably — we had a major heat wave while it was growing, then temps went back to normal.) It was still tasty, though, which is all I really care about.

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4.) Place the zucchini slices and potatoes in a bowl and drizzle with the olive oil. Toss to coat. I usually do this with my hands (olive oil is really good for your skin), but a spoon or spatula can be used instead if you prefer.

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5.) Gently stir in the seasonings.

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6.) Spread out on a parchment-lined rimmed baking sheet. Bake for 20 minutes or until done.

 

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Roasted Zucchini and Baby Potatoes With Caribbean Seasoning

Ingredients

1 large zucchini (1 pound, or 454 g)

10 oz (280 g) baby potatoes

½ teaspoon ground mustard

¼ teaspoon salt

¼ teaspoon ground allspice

¼ teaspoon ground cinnamon

¼ teaspoon granulated onion (onion powder)

⅛ teaspoon garlic powder

⅛ teaspoon thyme

smidgen ground cayenne

1 tablespoon extra virgin olive oil

Directions

1.) Preheat oven to 450º F (232º C). Combine the first eight ingredients (mustard through cayenne) in a small prep bowl.

2.) Wash the potatoes and dry them off. Mine were the tiniest I’ve ever seen, about the size of an acorn, so I didn’t cut them at all. If yours are larger, you can cut them in halves or quarters.

3.) After removing the stem and blossom scar from the zucchini, slice once lengthwise. Next, slice crosswise about half an inch (1 cm) thick. Any large pieces can be cut in half so that the pieces are relatively uniform in size.

4.) Place the zucchini slices and potatoes in a bowl and drizzle with the olive oil. Toss to coat. I usually do this with my hands (olive oil is really good for your skin), but a spoon or spatula can be used instead if you prefer.

5.) Gently stir in the seasonings.

6.) Spread out on a parchment-lined rimmed baking sheet. Bake for 20 minutes or until done.

 

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