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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Roughly chop cilantro.
Toss potatoes and zucchini on a baking sheet with a drizzle of oil, Southwest Spice Blend, garlic powder, salt, and pepper.
Roast on top rack until browned and tender, 18-20 minutes.