Zucchini and Potatoes Jambot
1/4 cup extra-virgin olive oil
1 small yellow onion, chopped
2 potatoes, peeled and cubed (slightly larger than zucchini cubes)
2 zucchini, cubed
Ground black pepper
1 teaspoon dry Italian seasoning (or a combination of oregano and thyme)
Chopped parsley, for garnish (optional)
1. Heat a 12-inch straight-sided skillet. Add oil, onion, and butter.
2. Add potatoes and cook 10 minutes, stirring occasionally.
3. Add zucchini, salt, pepper, and Italian seasoning and saute 8 to 10
minutes more, until zucchini are just tender.
4. To serve, garnish with parsley.
Helena Pikus Li is a marketing consultant, foodie, and food scientist. She has an
MBA in Marketing and Strategic Management and a BS in Food Science from the
University of Minnesota. Helena lives in Minneapolis with her husband and their