Preheat oven to 350 degrees. Cut potatoes and zucchini into 1-inch-long chunks, 1/2-inch thick. Place zucchini in bowl and cover with plastic wrap; set aside. Mince garlic with rosemary and sea salt until mixture is almost a paste. Combine garlic paste with olive oil in 14-by-9-inch baking dish. Add potatoes and coat well with mixture. Roast 30 to 35 minutes, turning potatoes once or twice with metal spatula during roasting. Add zucchini to baking dish and toss vegetables well. Return pan to oven and roast another 20 to 25 minutes, or until zucchini is soft but not mushy and potatoes are golden brown. Sprinkle with pepper and serve immediately. Makes 4 servings. From Mary Ann Espositos Nella Cucina. Christie Aspegren, September 93 Round Robin.
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|Serving Size: 1 Serving (481g)|
|Recipe Makes: 4|
|Calories from Fat: 67 (20%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 323.4mg||11 %|
|Potassium 1963.4mg||52 %|
|Total Carbohydrate 63.3g||19 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 55.9g|
|Protein 8.4g||12 %|
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Calories per serving: 340
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