Pan-fried Potatoes And Zucchini
6 medium-sized potatoes
2 medium-sized zucchini (about 10 ounces each)
2 TB oil
1/2 tsp salt
1/4 tsp pepper
Cut unpeeled potatoes and zucchini into 1-inch chunks. In a large skilled, over medium-high heat, in hot oil, cook potatoes until golden brown, turning them occasionally, about 5 minutes. Reduce heat to medium-low; cover and cook 10 minutes or until potatoes are almost tender. Remove cover; increase heat to medium-high; add zucchini, salt and pepper. Cook until potatoes are tender and zucchini are tender-crisp and lightly browned, turning vegetables occasionally. Serves 4.