Thursday, August 29, 2013

Zucchini and Potatoes

Another great recipe making use of fresh, summer produce!

serves 6 ( 3 points +)

  • 2 T. olive oil, divided
  • 1-1/2 lbs. Yukon gold potatoes, cut into cubes
  • 1 T. crushed garlic
  • salt and pepper
  • 2 T. fresh thyme, chopped
  • 1-1/2 lbs. zucchini, cut into 1/2 inch cubes

Heat 1 T. oil in a large nonstick skillet. Combine potatoes and garlic in a large bowl; season with salt and pepper. Add potato mixture to skillet. Without stirring, cook potatoes until light golden brown on one side. Using a spatula, toss potatoes and cook until golden brown on all sides and tender 
Add thyme and toss to coat. Transfer potatoes to a large bowl and set aside.
Add remaining 1 T. oil to skillet. Add zucchini and season with salt and pepper. Cool until golden brown and tender, but not mushy. Add to bowl with potatoes and toss to coat.

adapted from "Bon Appetit"

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