Are you looking for a quick, healthy, and incredibly tasty dinner recipe? Look no further! This zucchini and potato dish is perfect for a busy weeknight, requiring minimal effort while delivering maximum flavor. It's a fantastic example of homemade cooking at its finest, transforming humble vegetables into a delicious and satisfying meal. This easy recipe is perfect for beginners, but seasoned cooks will appreciate its versatility and delicious simplicity. Let's dive in!
Ingredients:
- 2 medium zucchini, diced
- 3 medium potatoes, peeled and diced (Yukon Gold or red potatoes work well)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup vegetable broth (or chicken broth for a richer flavor)
- Fresh parsley, chopped (for garnish)
Instructions:
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Prep the Vegetables: Begin by dicing the zucchini and potatoes into roughly equal-sized pieces. This ensures even cooking. Chop the onion and mince the garlic. Having everything prepped beforehand makes the cooking process much smoother.
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Sauté the Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, stir in the minced garlic and cook for another minute until fragrant. This step builds the flavor base of the dish.
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Combine and Simmer: Add the diced zucchini and potatoes to the skillet. Stir in the oregano, basil, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften slightly.
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Add Broth and Cook: Pour in the vegetable broth, ensuring the vegetables are partially submerged. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking. If the liquid evaporates too quickly, add a splash more broth.
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Serve and Enjoy: Once the potatoes and zucchini are cooked through, remove the skillet from the heat. Garnish with fresh parsley and serve hot. This dish is delightful on its own or as a side to grilled chicken, fish, or meat.
Cooking Tips for a Perfect Dish:
- Don't overcook the zucchini: Zucchini can become mushy if overcooked. Aim for tender-crisp.
- Season to taste: Adjust the seasoning according to your preference. You can add a pinch of red pepper flakes for a little heat.
- Experiment with herbs: Feel free to experiment with other herbs and spices, such as thyme, rosemary, or paprika.
- Add protein: Boost the protein content by adding cooked chickpeas, lentils, or ground meat during the last few minutes of cooking.
Variations:
- Creamy Zucchini and Potato: Stir in a dollop of sour cream or Greek yogurt at the end for a creamier texture.
- Cheesy Zucchini and Potato: Sprinkle some shredded cheese (cheddar, parmesan, or Gruyère) over the dish during the last few minutes of cooking.
- Spicy Zucchini and Potato: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for a spicy kick.
Nutritional Information (per serving, approximate):
This recipe offers a healthy and balanced meal. The exact nutritional content will vary depending on the specific ingredients used, but a typical serving will be relatively low in fat and calories, while being a good source of fiber and vitamins. For precise nutritional information, use a nutrition calculator website and input your specific ingredients and quantities.
This simple zucchini and potato recipe is a fantastic addition to your repertoire of healthy meals and quick dinner ideas. Its versatility and ease of preparation make it a go-to dish for any occasion. Enjoy!