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.


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