Zucchini Potato Skillet
Zucchini potato skillet combines tender zucchini and potatoes with tomatoes, green onions, garlic, basil, and olive oil. This Mediterranean-inspired vegetable dish makes an easy vegan side for family dinners or summer meals.
Equipment
- Measuring cups
- Measuring spoons
- skillet
- vegetable peeler
- Wooden spoon
Ingredients
- 1½ pounds zucchini peeled and cubed
- 12 ounces potatoes peeled and cubed
- 1 small clove garlic minced
- ⅓ cup green onions chopped
- ⅓ teaspoon dried basil
- 1⅓ tablespoons olive oil
- 1 large tomato chopped
- ⅓ teaspoon salt or to taste
- ⅛ teaspoon black pepper or to taste
Instructions
- Cut the zucchini and potatoes into evenly sized cubes.
- Heat the olive oil in a skillet over medium heat.
- Add the green onions, garlic, and basil.
- Cook for about 5 minutes until the green onions are softened.
- Add the potatoes to the skillet.
- Cover and cook for 8 minutes while stirring occasionally.
- Add the zucchini and tomato.
- Season the vegetables with salt and black pepper.
- Cover and cook for another 12–15 minutes until the vegetables are tender.
- Stir occasionally to prevent the vegetables from sticking.
- Remove the lid during the final few minutes if excess moisture remains.
- Taste and adjust the seasoning before serving.
Notes & Wine Advice
Serving Suggestions
Serve this skillet with grilled chicken, fish, lamb, or other dishes from our Barbecue Recipes. It also works as a light vegan meal with crusty bread, rice, or beans. Browse our Potato Recipes for more serving combinations.Recipe Notes
Cut the potatoes and zucchini into evenly sized cubes, but add the potatoes first because they require more cooking time. Stir gently to prevent the tender zucchini from breaking apart. Remove the lid if the vegetables release too much moisture. Find more easy accompaniments in our Side Dish Recipes.Variations
Add bell pepper, mushrooms, spinach, chickpeas, or white beans. Fresh basil may replace dried basil, while oregano or thyme will produce a different Mediterranean flavor. Explore our Vegetarian Recipes and Quick Dinner Recipes for additional ideas.Wine Advice
A crisp Sauvignon Blanc complements the tomatoes, basil, and zucchini. A light Pinot Grigio is another refreshing choice for the tender vegetables and olive oil.Nutrition values
Calories: 130 kcal | Carbohydrates: 22 g | Protein: 4 g | Fat: 5 g | Saturated Fat: 1 g | Sodium: 200 mg | Sugar: 7 g