Vegan Potatoes with Zucchini

Vegan Potatoes with Zucchini is a basic yet hearty and filling meal that combines hearty potatoes with tender zucchini in a single skillet. The tastes are cozy and inviting, but the vegetables make it light. Some garlic, onion, and herbs will brighten up the flavor, and olive oil holds everything together. The texture of these Vegan Potatoes with Zucchini is also exactly right: spongy potatoes with just a slight touch of crispness and zucchini that does not become mushy. This recipe serves as a side dish but can also be taken as a main meal with bread, rice, or a salad.

STATS

• Prep Time: 15 minutes
• Diet: Vegan, Gluten-free, High-fiber
• Course: Side dish, Main dish
• Cook Time: 25 minutes
• Cuisine: Mediterranean-inspired
• Serving Size: 1 cup
• Yield: 4 servings Total Time: 40 minutes
• Difficulty: Easy
• Cooking Method: Sautéing

EQUIPMENT

• Cutting board
• Sharp knife
• Large skillet with lid
• Measuring cups & spoons
• Wooden spoon/spatula
• Mixing bowls

INGREDIENTS

• Four potatoes Two medium-sized sliced zucchini
• One medium onion, cut finely
• Three minced garlic cloves
• Two teaspoons of olive oil1/2 a teaspoon of cumin powder
• A half-teaspoon of paprika salt
• Half a teaspoon of dried oregano
• Adjust the paper and slat according to taste
• For garnish, chop some fresh parsley
• Squeezing lemon juice before serving is optional

INGREDIENT NOTES

Potatoes:

• The greatest potatoes are waxy ones, such as Yukon gold or red. They set firm and do not get soft. Give the dice similar portions to enable them to cook simultaneously.

Zucchini:

• Tender and mild. It cooks fast and should be added when the potatoes are softened. Keep the peel on to get more nutrients and color.

Onion:

• Gives a sweet taste when it caramelizes. Balance with a yellow or white onion.

Garlic:

• Brings aroma and boldness. Here, fresh garlic is better than powdered.

Olive oil:

• Helps jerk the potatoes and adds a smooth, savory flavor. Apply quality oil to the depth.

Paprika, oregano, cumin:

• Create brown, woody, and natural oriental tastes. The two make the dish very lively.

Parsley:

• New, renewed finishing touch. Adds color and freshness.

Lemon juice:

• Optional but recommended. It slashes off fat and enhances flavors.

INSTRUCTIONS

1. Wash the potatoes, then Peel and cut them into little cubes.
2. Slice the zucchini into uniformly sized pieces.
3. Finely cut the onion and Chop the garlic.
4. Heat the olive oil in a big skillet over a low flame.
5. The onion should be cooked for around three minutes till it is soft.
6. After 30 seconds, add the garlic and heat till fragrant.
7. Stir with salt, pepper, oregano, paprika, and cumin after adding the potatoes.
8. Cook for about 10 minutes, stirring frequently, till the potatoes start to soften.
9. Add a little water, put a lid on it, and steam the potatoes for five minutes, or until they are almost done.
10. When the zucchini is soft but not mushy, add it and cook it uncovered for another 7 to 8 minutes, stirring now
11. and then.
12. If necessary, taste the seasoning and add more salt, pepper, or spices.
13. Squeeze and sprinkle some freshly cut parsley on top, and some lemon juice on top if you’d like.
14. Serve hot as a light main course or as a side dish.

TIPS

• Even cooking, chop the vegetables to the same size. Don’t overcook zucchini.
• Put it on the end so it will not be soft.
• You may add red chili flakes in case of heat.
• Add cooked chickpeas or white beans to complete it into a complete protein meal.
• Eat with crunchy bread or rice and have a filling meal.

STORAGE INFORMATION

Fridge

• Keep in an airtight jar/box for at least 3 days. Reheat in a skillet for optimal texture.

Freezer

• Not recommended. Zucchini turns watery once thawed.

FAQs

Will I roast the potatoes?

• Yes. Roast them until they are crisp and add some sautéed zucchini to them to make it extra good.

What other herbs can I use?

• Thyme, basil or rosemary are also very effective.

Can I make this oil-free?

• Yes. Cooking should use vegetable broth rather than olive oil. The taste will be lighter.

Is this a full meal on its own?

• It can be. Eat it with beans, tofu or lentils, to add more protein.

Can I add more vegetables?

• Absolutely. This dish suits bell peppers, carrots or mushrooms.

NUTRITIONAL INFORMATION

Calories: 210
Protein: 5 g
Carbohydrates: 38 g
Fiber: 6 g
Fat: 6 g
Vitamin C: 25% DV
Vitamin A: 10% DV
Iron: 12% DV
Calcium: 5% DV