Pan-fried potatoes and zucchini
- Gluten Free
- Lactose Free
- Vegetarian
- Vegan
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 35 min
- Serving: 4
PRESENTATION
Pan-fried potatoes and zucchini—a true Italian favorite! Especially when those fresh zucchini are in season. Thing is, the magic kinda begins by roasting the potatoes in a hot pan. They turn golden, a little crispy outside, yet stay so tender inside. Really really tasty. And once the potatoes are just right, toss in the zucchini. It soaks up all those flavors and stays moist—not mushy though. A sprinkle of dried mint adds a fresh kick and a hint of spice.
This method, popular throughout Italy, makes sure both veggies are at their peak—neither overcooked nor bland, just bursting with taste. It’s an easy vegetable side dish that pairs with almost anything—roast chicken, grilled fish, or a hearty steak. Perfect, right?
Now, across Italy, there are so many takes on skillet potatoes and zucchini. Sometimes they turn into meatballs or mix with cheese to make gooey bombette—super super loved by everyone. But frankly, this classic sautéed potatoes and zucchini is hard to beat when you want something simple and satisfying. The texture is what sets it apart—a blend of crispy bites and tender veggies with that lovely tangy mint hint.
People really turn to this dish for summer meals, but it slides into winter menus just as easily. And listen, not only is it a quick potato and zucchini recipe for a busy night, but it also works as a vegetarian meal centerpiece. It’s comforting and a bit special—pretty much why it’s so popular in Italian homes, from weeknight dinners to big family lunches.
If you enjoy healthy pan-fried vegetables or want something fresh from an Italian kitchen, this dish always hits the spot. Whether you’re chilling in a small town in Tuscany or living it up in a bustling city in Sicily, this dish sticks around. It really reflects the heart of Italian cooking.
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- INGREDIENTS
- Red potatoes 1.75 lbs (800 g)
- Zucchini 2.8 cups (350 g)
- Garlic 2 cloves
- Dried mint to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Pan-fried potatoes and zucchini
To prepare the potatoes and zucchini in a pan, first peel the potatoes 1, then cut them in half 2. Cut each half into 4 wedges 3.
Transfer the potato wedges to a bowl and season with oil 4, salt, pepper 5, and 2 cloves of unpeeled garlic 6.
Mix well 7 and pour everything into a preheated pan 8. Sauté over medium-high heat for 25 minutes, without stirring too much 9.
Meanwhile, prepare the zucchini: trim them and cut them into 3 or 4 parts, depending on their length 10. Cut each piece in half 11, then divide each half into 4 wedges 12.
Transfer the zucchini to a bowl and season with oil 13, salt, pepper, and dried mint 14. Mix well 15.
After 25 minutes of cooking the potatoes, add the zucchini 16 and sauté everything over medium heat for another 7-10 minutes, or until the zucchini are cooked. Remove the garlic cloves 17 and serve your potatoes and zucchini in a pan, garnished with a pinch of pepper and mint 18!