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Recipe

Sautéed Tex-Mex Zucchini & Potatoes

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Scott Phillips

Servings: four as a side dish.

Ingredients

  • 3 small or 2 medium zucchini (about 1 lb.)
  • 1-1/4 tsp. Kosher salt; more to taste
  • 1/4 cup extra-virgin olive oil
  • 1 large russet potato (about 3/4 lb.), peeled and cut into 1/4-inch dice (about 1-1/2 cups)
  • Freshly ground black pepper
  • 1/4 red bell pepper, finely diced (about 1/4 cup)
  • 2 cloves garlic, minced (about 1 Tbs.)
  • 1/2 tsp. chili powder
  • 3 Tbs. chopped fresh cilantro

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 220
      Fat Calories (kcal): 130
      Fat (g): 14
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 0
      Sodium (mg): 740
      Carbohydrates (g): 20
      Fiber (g): 3
      Protein (g): 3

Preparation

  • Wash the zucchini well to remove any grit and dry them with paper towels. Trim off the ends and quarter the zucchini lengthwise. Slice off the top 1/4 to 1/2 inch of the soft seed core by running a sharp knife down the length of each quarter; it’s all right if some of the seeds remain. Arrange the zucchini, cut side up, on a baking sheet lined with paper towels. Sprinkle with 1/2 tsp. kosher salt and set aside for 10 minutes. Blot the quarters dry with the paper towels. Cut the zucchini into 3/4-inch dice.

  • Heat a large skillet (preferably 12 inches wide and cast iron) over medium-high heat for 1 minute. Pour in 2 Tbs. of the oil, add the zucchini, and sauté, stirring occasionally, until the zucchini browns and softens enough that you can cut through it with the side of a fork, about 4 minutes. Transfer to a large plate. Carefully dry the hot skillet with a paper towel. Add the remaining 2 Tbs. olive oil and the potato; season with 3/4 teaspoon salt and a few generous grinds of black pepper. Sauté, stirring occasionally, until the potatoes brown and cook through, about 7 minutes. Add the red pepper, garlic, and chili powder and sauté for 1 minute. Stir in the zucchini and cilantro and taste for salt and pepper. Serve immediately.

Reviews

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Reviews

  • grlup | 09/18/2015

    Love this! Delicious.

  • Christie79 | 07/24/2011

    Delicious and so easy.

  • infrequentbaker1 | 08/25/2010

    Good instructions. Used a larger saute pan than usual and got great results. A good summer dish.

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