Potatoes with zucchini

Potatoes and zucchini are two versatile vegetables that come together beautifully in this simple, yet satisfying dish. Whether you’re looking for a side or a light main course, this recipe is perfect for a weeknight dinner. The creamy texture of potatoes complements the fresh, slightly sweet zucchini, while a blend of herbs and spices enhances the flavors for a well-balanced, delicious meal. Plus, it’s quick and easy to prepare, making it ideal for anyone short on time but craving a wholesome homemade dish.

Ingredients:

• 3 medium-sized potatoes, peeled and diced
• 2 medium zucchinis, sliced into half-moons or rounds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme (or fresh if available)
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley or basil (optional, for garnish)
• A squeeze of lemon (optional, for extra freshness)

• Instructions:

  1. Prepare the Ingredients:
     • Peel and dice the potatoes into bite-sized chunks.
     • Slice the zucchinis into rounds or half-moons, depending on your preference.
     • Chop the onion and garlic.
  2. Cook the Potatoes:
     • Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium heat.
     • Add the diced potatoes and cook, stirring occasionally, until they are golden and slightly crispy on the outside, about 8-10 minutes. You can cover the skillet to speed up the cooking process.
     • Season with a pinch of salt, pepper, and half of the thyme and oregano. Once done, remove the potatoes from the pan and set them aside.
  3. Sauté the Zucchini and Onion:
     • In the same skillet, add another tablespoon of olive oil and heat over medium heat.
     • Add the chopped onion and sauté until soft and translucent, about 3 minutes.
     • Add the garlic and cook for another 30 seconds until fragrant.
     • Add the sliced zucchini to the pan and cook for 5-7 minutes until tender and slightly browned, stirring occasionally.
  4. Combine and Season:
     • Once the zucchini is cooked, add the potatoes back into the skillet.
     • Sprinkle the remaining thyme and oregano, and adjust salt and pepper to taste. Stir well to combine and heat everything through.
     • Optionally, squeeze a little lemon juice over the top for a fresh, tangy kick.
  5. Serve:
     • Garnish with fresh parsley or basil for a pop of color and extra flavor.
     • Serve hot as a main dish or alongside your favorite protein.

     • Tips:

       • Add Protein: To make this dish more filling, consider adding grilled chicken, tofu, or even a fried egg on top.
       • Spicy Kick: For some heat, you can sprinkle a pinch of red pepper flakes or a dash of chili powder while cooking.
       • Cheese: A sprinkle of Parmesan cheese or feta can add a rich, savory depth to the dish.

       This comforting, healthy recipe is sure to become a go-to in your kitchen, combining the earthy taste of potatoes with the light, refreshing nature of zucchini. Enjoy.