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    Home > Side Dishes > Sauteed Zucchini and Potato Skillet with Thyme

    Sauteed Zucchini and Potato Skillet with Thyme

    Published: Aug 6, 2017 · Modified: Mar 29, 2021 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Sauteed zucchini and potato skillet. Simply flavored with thyme this Zucchini and Potato side dish is a beautiful Summer side dish. And a great way to showcase Summer Zucchini.

    Potato Zucchini Skillet. Gently seasoned and sauteed into 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.

    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! A zucchini and potato combo that we totally fell in love with.

    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’.

    Zucchini and Potato Skillet. A beautiful easy Summer vegetable side dish.

    Ready to work on your knife skills? Chopping zucchini and potatoes into small even pieces insures that the vegetables cook quickly, evenly and flavors blend consistently.

    Let’s take a look at this sauteed potatoes and zucchini recipe.

    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
    • 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.

    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. 
    5 from 2 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 279kcal
    Author: Lea Ann Brown

    Ingredients

    • 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
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    Instructions

    • 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.

    Nutrition

    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
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Zucchini and Potato Skillet … It’s what’s for a Side Dish

    More Side Dish Recipes

    • Crockpot Cowboy Baked Beans
    • Southwestern Skillet Corn, (Coyote Corn)
    • Creamy Zucchini Squash Casserole
    • Sweet Corn Succotash with Edamame

    Reader Interactions

    Comments

    1. cheri says

      August 10, 2017 at 10:36 am

      5 stars
      Love this combo Lea Ann, I’ve been eating tons of zucchini, one of my favorite summer veggies!

      Reply
    2. John/Kitchen Riffs says

      August 09, 2017 at 8:16 am

      What a fun dish! And great way to use this summer’s bumper crop of zucchini. 🙂 Thanks!

      Reply
    3. Debra Eliotseats says

      August 06, 2017 at 3:37 pm

      Sounds delicious. For some reason, my zuke plant is looking very sickly….:(

      Reply
      • Pat says

        September 01, 2019 at 12:42 pm

        ours 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.

        Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

    More about me →

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