Potatoes with Zucchini

Cook time: 0 hours 45 minutes
Servings: 4 servings

INGREDIENTS:
• 4 medium Yukon Gold potatoes, peeled and diced (about 1 ½ lbs.)
• 2 medium zucchinis, diced
- For the Sauce
• ¼ cup olive oil
• 2 tbsp. mustard
• 1 tbsp. lemon juice
• 1 tsp. maple syrup or sweetener of choice
• 1 tsp. garlic powder
• 1 tsp. paprika
• 1 tsp. sea salt or to taste
• ½ tsp. pepper or to taste

INSTRUCTIONS
• In a small bowl, whisk all of the sauce ingredients together thoroughly. Then set them aside.
• Place the diced potatoes into a medium mixing bowl and pour half of the sauce over them. Mix well. Then transfer the potatoes to a parchment-lined baking tray and bake at 400°F for 20 minutes.
• Meanwhile, place the diced zucchini into the same mixing bowl (no need to wash it). Add the rest of the sauce and mix well.
• After 20 minutes, remove the potatoes from the oven and add the zucchini to them. Mix the vegetables together thoroughly and return the tray to the oven for another 25-30 minutes, or until the potatoes are golden and the zucchini have softened and cooked through.