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

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.