Here’s a simple and budget-friendly recipe for Potatoes with Zucchini that’s so flavorful, you might not even miss the meat!
Potatoes with Zucchini Recipe
Ingredients:
- 4 medium potatoes, peeled and sliced into thin rounds
- 2 medium zucchinis, sliced into thin rounds
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1/4 cup olive oil (or more as needed)
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley or basil (optional, for garnish)
- Parmesan cheese or feta cheese (optional, for serving)
Instructions:
- Prepare the Vegetables:
- Thinly slice the potatoes and zucchinis into rounds. Slice the onion and mince the garlic.
- Cook the Potatoes:
- Heat half the olive oil (about 2 tablespoons) in a large skillet over medium heat.
- Add the sliced potatoes in a single layer, season with salt, pepper, and paprika, and cook for 10-12 minutes, flipping occasionally, until golden and slightly crispy. Remove the potatoes and set aside.
- Cook the Zucchini and Onions:
- In the same skillet, add the remaining olive oil. Add the onions and cook for 3-4 minutes until they soften.
- Add the sliced zucchinis and garlic, season with oregano, thyme, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally, until the zucchini is tender but not mushy.
- Combine the Ingredients:
- Return the cooked potatoes to the skillet with the zucchini and onions. Toss everything together gently to combine. Let it cook for another 2-3 minutes so the flavors meld.
- Serve:
- Garnish with freshly chopped parsley or basil if desired.
- For an extra touch, sprinkle some grated Parmesan or crumbled feta on top before serving.
Tips:
- You can add a splash of lemon juice or balsamic vinegar at the end for a tangy kick.
- Serve this dish as a main with a fresh salad or as a side with crusty bread.
This dish is hearty, healthy, and packed with flavor, making it a perfect vegetarian option that’s both easy and affordable!