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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

Coarse salt

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

young child.

This entry is related to the following products. Click on any of them for more information.
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