Zucchini Potato Pan

Summary

Ingredients

• 500 g zucchini, diced
• 500 g potato (s)
• 1 teaspoon oil
• Spice (s) your choice (e.g. salt, pepper, curry )
• Herbs your choice, fresh or dried
• Vegetables your choice (e.g. carrots, eggplant, peppers, cauliflower, broccoli)

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Instructions

1. Boil the potatoes and let them cool, or use potatoes from the day before. Cut the vegetables into bite-sized pieces.
2. Heat the oil in a coated pan, add the vegetables according to their firmness (e.g. first carrots, then zucchini, then peppers). Put whatever takes the longest to cook in the pan first.
3. As soon as the vegetables are fried al dente, add the potatoes and season to taste. I personally like salt, pepper and curry to go with it. If you like, you can add herbs, I prefer a 7-herb mixture or parsley and chives.
4. This amount is sufficient as a main course for 2 people, or with a little less it can also be used as a side dish.
5. For those who cannot or do not want to do without meat: Sear the minced meat in a separate pan and season and add to the vegetable pan when done.