Sautéed Zucchini and Potatoes with Fresh Herbs
A simple, fragrant and comforting side dish.
- Prep time: 10 minutes
- Cook time: 25 minutes
Sometimes the best recipes are the simplest ones. Golden zucchini seared over high heat, tender potatoes, a handful of fresh herbs and a good drizzle of olive oil. This is a dish that smells like the garden and pairs wonderfully with grilled meat or stands on its own for a light meal.
Ingredients
-
courgettes
-
flat-leaf parsley
-
basil
-
chives
-
salt
-
pepper
black -
olive oil
-
potatoes
Recipe steps
Prepare the vegetables
Wash the zucchini and cut them into pieces about 3 cm — a bit bigger than bite-sized, as they’ll shrink during cooking. Peel the potatoes and cut them into similar-sized pieces.
Cook the potatoes
Place the potatoes in a saucepan, just cover them with water and add salt. Cook for about 20 minutes, until tender. Drain them.
Sauté the zucchini
Meanwhile, heat the olive oil in a large skillet or wok over high heat. Add the zucchini and sauté for 5 minutes, stirring constantly. Don’t lower the heat: you want them to brown without becoming mushy.
Assemble and season
One minute before the zucchini are done, add the drained potatoes. Season with salt and pepper, then sprinkle with chopped parsley, basil and chives. Toss for one last minute over high heat and serve immediately.
Tips and variations
- Add a minced garlic clove with the zucchini for even more flavor.
- You can swap the fresh herbs for herbes de Provence if that’s all you have on hand.
- For a more indulgent version, grate some Parmesan over the top when serving (goodbye vegan option, but hello comfort).
Anti-waste tips
Don’t throw away the potato peels!
You can for example:
- Rinse them, season with oil and salt, then roast them in the oven for crispy homemade chips
- Add them to a vegetable broth for extra flavor
- Compost them if you have a compost bin
