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Lilly’s Table

 
 
Pesto Butter
© Lillys-Table.com Photo of Skillet Zucchini & Potatoes
 

Tags: Dairy Free Gluten-Free Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Skillet Zucchini & Potatoes

from Eggs with Skillet Zucchini & Potatoes, the Week of September 29, 2013.
View the previous recipe for this meal.

Home fries are often hard to resist on lazy mornings when out to breakfast. Imagine taking your summer squash abundance and searing up the zucchini with the potatoes to make an easy veggie packed side for any breakfast or dinner.

Ingredients

  • 1 lb potatoes
  • 1 zucchini
  • 2 tablespoons olive oil
  • ½ teaspoon salt, more to taste

Serving Size: 2 People

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Preparation Instructions

Place the potatoes, cut in half or quarters, into a large pot of cold water. Bring up to a boil and simmer for about 10-15 minutes until a butter knife easily cuts into the flesh. Strain and shake dry.

Meanwhile, cut the zucchini into chunks. Drizzle half of the oil in a skillet or cast-iron pan over medium heat. As soon as it is shimmering add the zucchini and sear on each side for about 2-4 minutes giving each side a golden coating. Set aside.

Cut the potatoes into smaller chunks if desired and then sear about 2-4 minutes on each side until golden.

Add the zucchinis to the pan and bring back up to temperature. Serve hot.