Oven-Roasted Potatoes and Zucchini with Garlic

Patate e Zucchini al Forno con Aglio

Mary Ann Esposito


In this recipe, garlic in minced with sea salt and fresh rosemary, and the vegetables are tossed in the mixture. Sometimes I vary this recipe by adding fresh tomato wedges about 10 minutes before the dish is done. Serve it with roasted chicken, fish, or meat. I like to serve this on Thanksgiving because it goes together so quickly and is easy to bake along with the turkey.


6 or 7 red-skinned potatoes, washed
2 medium zucchini
3 cloves garlic, peeled
Leaves from 2 sprigs fresh rosemary, or 1 tablespoon dried
1/2 teaspoon fine sea salt
1/2 cup Extra-Virgin Olive Oil
Coarsely ground black pepper to taste


Preheat the oven to 350ºF.

Cut the potatoes and zucchini into 1-inch chunks, 1/2-inch thick. Put the zucchini in a bowl, cover, and set aside.

Mince the garlic with the rosemary and sea salt until the mixture is almost a paste. Set aside.

In a 14- by 9-inch baking dish, mix the olive oil and garlic paste. Add the potatoes and coat well with the mixture. Bake for 30 to 35 minutes, basting frequently with a brush.

Add the zucchini to the baking dish and toss the vegetables well. Bake an additional 20 to 25 minutes, or until the zucchini are soft but not mushy and the potatoes are golden brown. Sprinkle with pepper and serve immediately

item recipe is featured in Episode 0 of Season 0.

Want More Recipes? See My Latest Book:

Buy Ciao Italia Family Classics by Mary Ann EspositoCiao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon for just $24.00

Buy It From Amazon

A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"


Leave a comment

  1. Kristen's avatar


    | Permalink
    These were delicious!! I paired them with your Garlic and Oil Sauce Pasta toped with a store bought stuffed chicken breast and the White Wine Sauce in your Spinach Stuffed Chicken Breast. I wanted to make the fresh Garlic Bread but didnt have the time so I bought fresh bread and followed your Roasted Garlic recipe to make my own garlic butter spread with the minced garlic and butter and fresh parsely. Thanks for the great meal ideas!!! My husband couldnt stop telling me how good the entre meal was!
  2. Katherine's avatar


    | Permalink
    I tried this and it turned out quite well. it's really easy and got me to eat zucchini by rewarding me with the potatoes. I served it with steak and garden fresh steamed green beans.

Leave a Comment