Sautéed Potatoes and Zucchini Recipe

A simple, flavorful side dish featuring tender potatoes and zucchini, perfect for any meal.

Ingredients:

  • 2 medium potatoes (such as Yukon Gold or red potatoes), diced
  • 2 medium zucchini, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • Optional: Fresh parsley or dill, chopped, for garnish
  • Optional: a squeeze of lemon juice.

Instructions:

  1. Prepare the Vegetables: Wash and dice the potatoes and zucchini into similar-sized cubes (about 1-inch). Chop the onion and mince the garlic.
  2. Sauté the Onions and Potatoes: Heat the olive oil in a large skillet or frying pan over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the diced potatoes, season with salt and pepper, and cook for about 10-15 minutes, or until the potatoes are tender and lightly browned, stirring occasionally.
  3. Add Garlic and Zucchini: Add the minced garlic, dried oregano, and dried thyme to the skillet. Cook for about 1 minute, until fragrant. Then, add the diced zucchini.
  4. Cook Until Tender: Continue to cook, stirring occasionally, until the zucchini is tender-crisp and the potatoes are fully cooked, about 5-7 minutes. Be careful to not overcook the zucchini, you want it to retain some texture.
  5. Season and Serve: Taste and adjust the seasoning with salt and pepper as needed. If desired, squeeze a little lemon juice over the vegetables for a bright flavor.
  6. Garnish (Optional): Sprinkle with fresh parsley or dill before serving.
  7. Serve: Serve hot as a side dish with your favorite protein.

Tips and Variations:

  • For a spicier version, add a pinch of red pepper flakes along with the garlic.
  • You can add other vegetables like bell peppers or mushrooms.
  • If you have fresh herbs, use them instead of dried herbs for a more vibrant flavor.
  • If you want a crispier potato, you can parboil the potatoes for 5 minutes before adding them to the pan.
  • For a cheesy variation, sprinkle some parmesan cheese on top of the vegetables before serving.
  • For a richer flavor, you can use butter instead of, or in addition to, olive oil.

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