• Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
• Cut the potatoes into wedge shapes or any shape you like, but keep them the same size so they cook evenly. Place them in a large bowl.
• In a small bowl, mix olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. Pour this mixture over the potatoes and toss until they’re well coated.
• Add bacon pieces and zucchini to the bowl with the potatoes and stir to combine. Spread everything out on the baking sheet in an even layer.
• Bake for 35–40 minutes, turning the potatoes halfway through, until they’re crispy and the bacon is cooked.
• Remove from the oven, sprinkle with parsley or cheese if desired, and enjoy!

NOTES

• If you love lemon, squeeze a little extra over the potatoes before baking.
• Remember to turn the wedges halfway through baking so both sides get crispy.
• Mix the potatoes with the sauce really well, so each piece is fully coated.
• Spread the potatoes and zucchini out on the tray to help them crisp up.
• If you prefer firmer zucchini, add it halfway through baking instead of at the beginning.