Zucchini And Potatoes
A hearty vegetable skillet featuring tender zucchini and potatoes, seasoned with herbs and simmered in chicken broth for a flavorful, wholesome meal perfect for any occasion.
Ingredients
Instructions
- Cut unpeeled potatoes and zucchini into 1/2-inch pieces.
- Heat oil in a skillet over medium heat.
- Add potatoes and stir-fry for 1 to 2 minutes.
- Pour in chicken broth and cover the skillet.
- Cook over low heat for 5 minutes.
- Add chopped onion, zucchini, diced tomato, parsley, rosemary, and oregano.
- Stir to combine.
- Cover and cook until vegetables are tender.
Tips & Substitutions
For added flavor, consider using fresh herbs instead of dried ones. If you want a heartier dish, you can substitute the potatoes with sweet potatoes or even add some cooked quinoa. If you prefer a vegetarian option, replace the chicken broth with vegetable broth. To enhance the dish's flavor, adding a squeeze of lemon juice just before serving can brighten up the flavors.
Serving Suggestions
This dish pairs beautifully with a side of crusty bread or a fresh salad, such as Olypian Greek Chicken Salad, for a balanced meal. You can also serve it alongside grilled chicken breast medallions for added protein. For a complete Mediterranean meal, consider serving it with Lemon Asparagus Pilaf.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave individual portions for about 1-2 minutes or gently warm them in a skillet over low heat. Adding a splash of water or broth while reheating can help maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini And Potatoes contains roughly 1122 calories, with 9g protein, 72g carbohydrates, and 94g fat. It is an excellent source of dietary fiber (81% of the Daily Value), iron (80% of the Daily Value), and calcium (47% of the Daily Value), and a good source of protein and vitamin A. It also contributes 23g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this recipe?
Absolutely! This recipe is quite versatile. You can add bell peppers, carrots, or even leafy greens like spinach. Just adjust the cooking time based on the vegetables you choose to ensure everything cooks evenly.
Is this recipe suitable for meal prep?
Yes, it's perfect for meal prep! You can make a larger batch at the beginning of the week and store it in portioned containers. It keeps well in the fridge and can be easily reheated for quick lunches or dinners.
What can I do if I don't have chicken broth?
If you don't have chicken broth on hand, you can substitute it with vegetable broth or even water. For extra flavor, consider adding a bit of soy sauce or Worcestershire sauce to enhance the taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).