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Recipes
August 2012

Zucchini with Potatoes and Thyme

By Rose Gray and Ruth RogersPhotography by David Loftus

4.0

(39)

Image may contain Plant Dish Food Meal and Lunch

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

Recipe information

  • Yield

    6 Servings

Ingredients

4

tablespoons extra-virgin olive oil, divided

1

1/2 pounds waxy potatoes (such as Yukon Gold), peeled, cut into 3/4' cubes

3

garlic cloves, quartered

Sea salt and freshly ground black pepper

2

tablespoons fresh thyme leaves

1

1/2 pounds zucchini, cut into 1/2 ' cubes

Need to make a substitution?

Preparation

  1. Step 1

    Heat 3 Tbsp. oil in a large heavy skillet over medium-high heat. Combine potatoes and garlic in a large bowl; season with salt and pepper. Add potato mixture to hot skillet. Without stirring or moving pan, cook potatoes until light golden brown on one side (this will prevent sticking), 3–4 minutes. Using a spatula, toss potatoes and cook until light golden brown on all sides and cooked through, 8–10 minutes longer.

    Step 2

    Add thyme; toss to coat. Transfer potatoes to a large bowl; set aside.

    Step 3

    Heat remaining 1 Tbsp. oil in same skillet. Add zucchini and season with salt and pepper. Cook until light golden brown and tender but not mushy, 5–6 minutes. Add to bowl with potatoes and toss to combine. Season to taste with salt and pepper. Serve warm or at room temperature.

Nutrition Per Serving

One serving contains: Calories (kcal) 190 Fat (g) 10 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 22 Dietary Fiber (g) 4 Total Sugars (g) 1 Protein (g) 5 Sodium (mg) 115
Explore Bon AppétitZucchiniSquashVegetablePotatoYukon Gold PotatoQuickEasySideSautéDinner