Potato Zucchini Skillet. Gently seasoned and sauteed into a beautiful Summer side dish.

Zucchini and Potato Skillet with Thyme

A beautiful fresh sauteed zucchini and potato side dish. 

Course Side Dish
Cuisine American
Keyword Potato, Sidedish, Zucchini
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 279 kcal


  • 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


  1. 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.

  2. 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.

  3. Add thyme; toss to coat. Transfer potatoes to a large bowl; set aside and keep warm.

  4. Uncover zucchine and slice. 

  5. 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.

Nutrition Facts
Zucchini and Potato Skillet with Thyme
Amount Per Serving
Calories 279 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 45mg2%
Potassium 1248mg36%
Carbohydrates 34g11%
Fiber 5g21%
Sugar 6g7%
Protein 6g12%
Vitamin A 506IU10%
Vitamin C 51mg62%
Calcium 62mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.