Zucchini Potato Pan
by Editorial Staff
Summary
| Prep Time | 8 mins |
| Cook Time | 20 mins |
| Total Time | 28 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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)
Print Recipe
Pin Recipe Instructions
- Boil the potatoes and let them cool, or use potatoes from the day before. Cut the vegetables into bite-sized pieces.
- 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.
- 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.
- 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.
- 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.
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