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+ servings
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
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 279kcal


  • 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.


Calories: 279kcal | Carbohydrates: 34g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 45mg | Potassium: 1248mg | Fiber: 5g | Sugar: 6g | Vitamin A: 506IU | Vitamin C: 51mg | Calcium: 62mg | Iron: 2mg