Refreshing Zucchini and Potatoes Recipe

Refreshing Zucchini and Potatoes


Serves 2
  • 2 small zucchini with skin
  • 1 tbsp fresh parsley chopped
  • 1 tbsp fresh basil chopped
  • 1 tbsp Fresh chives chopped
  • 0.5 tsp salt
  • 1 pinch ground black pepper
  • 4 tbsp olive oil
  • 1 medium potatoes

How to make Refreshing Zucchini and Potatoes

Wash the zucchini and cut it to a little more than byte size pieces – the zucchini will shrink in the process of cooking. Peel the potatoes and cut them the same size as zucchini.

Put the potatoes in a cooking pot and pour in the water and season with salt. The water should just cover the potatoes. Cook for about 20 minutes.

Take a large roasting pan, put it on high heat and pour in the olive oil. Add the zucchini and stir fry for about 5 minutes on high heat. Don’t lower the heat, but toss the whole time. A minute before zucchini is done add cooked potatoes, season with salt and pepper and add fresh herbs. Stir fry for another minute and serve.


NUTRITIONAL VALUES (1,4 to 1,6 PAL which corresponds to moderate activity of an office job)
Calories 17% RDA,
Protein 11% RDA,
Fats 39% RDA,
Cholesterol 0% RDA,
Carbs 9% RDA,
Sugar 6% RDA,

Calories 14% RDA,
Protein 8% RDA,
Fats 29% RDA,
Cholesterol 0% RDA,
Carbs 7% RDA,
Sugar 5% RDA.
Question from the Chef

“What's your favorite way to cook with sugar?”

  • Qarpon
    Qarpon says

    Guess what! On Saturday this wonderful recipe of yours was added to as a side, and the whole experience was full of flavor and delight. thanx! BTW I somehow missed your advice to use 1 zucchini per person, so potatoes took over a bit too much. nevermind tho :) Also, I couldn't get any chives so I replaced them with fresh thyme, it gave nice aroma. Also that day was served as a starter to accompany Capri salad. And we had for breakfast, so if you want to have really fragrant eggs accept my recommendations for this recipe.

Register or login to add a comment!