Sauteed zucchini and potatoes. Simply flavored with thyme this Zucchini and Potato Skillet is a beautiful Summer side dish.
My new favorite side dish takes less than 30 minutes to make, has just a few steps and finds a new use for our favorite prolific garden vegetable, zucchini. This is wonderful, fantastic, simple and eloquent. And I couldn’t wait to reheat it for breakfast the next morning, just to prove I could eat it morning, noon and night.
Simple seasonings are garlic and thyme. And of course the salt and fresh ground pepper to taste. I enjoyed this recipe at a recent Sprouts Farmer’s Market event, hosted at the National Cattlemen’s Beef Association headquarters. An event that was all about cooking steak where I made this Grilled Ribeye Steaks with Spicy Mustard Sauce. And it’s a great find. I inquired about the process and very easily recreated it at home. A perfect side dish for grilled steak – just sayin’.
Ready to work on your knife skills? Chopping potatoes and zucchini into small even pieces insures that the vegetables cook quickly, evenly and flavors blend consistently.
A beautiful fresh sauteed zucchini and potato side dish.
- 4 tablespoons neutral oil, (safflower or sunflower) divided
- 1 1/2 pounds waxy potatoes such as Yukon Gold, peeled, cut into 3/4 inch cubes
- 3 garlic cloves chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons fresh thyme leaves
- 1 1/2 pounds zucchini cut into 1/2 inch slices or cubes
Wash zucchini. Cut the zucchini lengthwise and and then cut those pieces lengthwise. With a knife, gently remove the seeds leaving as much flesh as you can. Salt, cover with a clean cloth and set aside.
Heat 3 tablespoons oil in a non-stick skillet over medium-high heat. Add potatoes and cook until light golden brown on one side, 3–4 minutes. Season with Kosher Salt and fresh ground pepper. Using a spatula, toss potatoes and cook until light golden brown on all sides and cooked through, 8–10 minutes longer. Add garlic and cook until fragrant.
Add thyme; toss to coat. Transfer potatoes to a large bowl; set aside and keep warm.
Uncover zucchine and slice.
Heat remaining 1 tablespoon oil in same skillet. Add zucchini and cook until light golden brown and tender but not mushy, about 5 minutes. Add to bowl with potatoes and gently toss to combine. Taste and adjust flavor with salt and pepper. Serve warm.
Looking for more ways to use zucchini? How about this:
Zucchini and Potato Skillet … It’s what’s for a Side Dish