Sauteed zucchini and potatoes. Simply flavored with thyme this Zucchini and Potato Skillet is a beautiful Summer side dish. And a great way to showcase Summer Zucchini.
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.
Ways To Use Zucchini
Well it about that time. The time of year when Zucchini start showing up. They mysteriously appear on your desk at work or on your front step. They arrive like Secret Santa gifts.
And they’re never normal size like the ones commercially grown that you find at the store. These are more the size of small dogs.
And being the good stewards of our land, we do our best to use them. We start looking for recipes, zucchini bread, zucchini cake, sauteed zucchini, grilled zucchini, stuffed zucchini. Well here’s a new one for you and it’s quite yummy!
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.
Recipe for Zucchini and Potato Skillet with Thyme
I hope you give this Zucchini and Potato Skillet recipe and try. And if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.
And if you have a favorite way to use zucchini, let me know, I’d love to give it a try.
More recipes for zucchini:
- Lemon Zucchini Bread with Lemon Glaze
- Grilled Zucchini with Lemon Dijon Dill Dressing
- Baked Tomatoes and Zucchini
- Summer Squash Custard
And this recipe for Chocolate Zucchini Muffins that I can’t wait to try.
If you’re on the hunt for side dishes, don’t hesitate to click on my category for Side Dishes. You’ll find lots of yummy choices including the most popular side dish recipe on my site for Broccoli Cheez Whiz Casserole.
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:
Grilled Zucchini with Lemon Dill Sauce
Zucchini and Potato Skillet … It’s what’s for a Side Dish
Debra Eliotseats says
August 6, 2017 at 3:37 pmSounds delicious. For some reason, my zuke plant is looking very sickly….:(
Pat says
September 1, 2019 at 12:42 pmours looked bad this summer. we never got one zucchini although we had lots of blossoms. I looked up my sick looking leaves and learned that they had a type of mildew on them. too late to pull the bad leaves off and get any fruit. I guess they were not getting enough full sun because the back yard had gotten so dense with foliage (trees and bushes). I did get yellow squash. I will try this recipe with them tonight. Not as colorful, but I am sure delicious anyway.
John/Kitchen Riffs says
August 9, 2017 at 8:16 amWhat a fun dish! And great way to use this summer’s bumper crop of zucchini. 🙂 Thanks!
cheri says
August 10, 2017 at 10:36 amLove this combo Lea Ann, I’ve been eating tons of zucchini, one of my favorite summer veggies!