Main Page
Second course
Potatoes with zucchini in a frying pan

Pan-Fried Potatoes and Zucchini

Serve these vegetables as a side or as a dish in their own right. Fresh-vegetable season is here, and young zucchini — like new potatoes — is so much tastier right now that it's the perfect time to cook up all sorts of interesting, delicious dishes with them. Along with the potatoes, you can toss in fresh tomatoes or bell pepper.

Maria

Recipe author

Watch the video

Composition / ingredients

Servings:

Potatoes

300

Zucchini

250

Vegetable oil

Butter

Fresh thyme (fresh)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 1 g

Fats 43 % 9 g

Carbohydrates 52 % 11 g

123 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

Gather your ingredients. For pan-fried potatoes and zucchini you'll need: potatoes (ideally a variety that fries up well), young zucchini with small seeds and tender flesh, fresh thyme, butter (optional), vegetable oil, ground black pepper, and salt.
Step 2:

Wash the zucchini thoroughly and pat dry. If they're large, cut them into quarter-rounds; if they're small, into half-moons.
Step 3:

Rinse and peel the potatoes, then cut them into medium sticks.
Step 4:

Rinse the thyme, pat it dry, and strip the leaves from the stems.
Step 5:

Heat the vegetable oil in a skillet, add the potatoes, and fry for about 15 minutes, stirring now and then. By the end they should be golden brown on all sides.
Step 6:

Add the zucchini to the skillet with the potatoes. Fry everything together for 10 minutes, stirring occasionally.
Step 7:

Once the zucchini starts to release its juices, season the vegetables with salt and pepper and sprinkle with the thyme leaves. Fry for another 5–7 minutes.
Step 8:

Right at the end, add a pat of butter to the pan. You can skip it if you can see the vegetables have already soaked up plenty of fat and there's still vegetable oil in the bottom of the pan. Cover and cook for another 3–5 minutes.
Step 9:

Divide the finished potatoes and zucchini among plates and serve right away, while the dish is hot. Enjoy!

Zucchini is dirt cheap right now, so I stocked up on a ton of it and cook something new with it every day, mixing and matching however I can. I even set my sights on a chocolate zucchini loaf. Everyone who's tried it says it's delicious, so I'll definitely make it myself. But until I get around to that loaf, these potatoes with tender young zucchini hit the spot. Not a chocolate cake, sure, but still really tasty. You don't have to fry the potatoes and zucchini — you can braise them instead by adding about 3/4 cup (200 ml) of water to the pan, which makes for a lighter dish.