Easy<\/p>\n
Approximately 200 Kcal\/100gr<\/p>\n
Serves 4<\/p>\n
15 minutes<\/p>\n
30 minutes<\/p>\n
45 minutes<\/p>\n
This delightful recipe featuring both yellow and green zucchini with baby potatoes is the perfect side dish for any roasted meat. The summer stir-fry beautifully blends the gentle flavors of zucchini with baby potatoes, enhanced with the fragrances of freshly picked thyme and sage. The addition of crispy fried onions adds a tantalizing crunch that is sure to please your taste buds.<\/p>\n
Serves 4<\/p>\n
– 500g small red baby potatoes
\n– 2 organic green and yellow zucchinis
\n– 1 clove of garlic
\n– 1 shallot
\n– A drizzle of olive oil
\n– 5 sprigs of garden thyme
\n– 3 sprigs of sage
\n– 3 tablespoons of fried onions (available in the Asian section of supermarkets)<\/p>\n
1. Start by boiling the baby potatoes in salted water for 20 minutes. Once done, drain them.<\/p>\n
2. While the potatoes are cooking, chop the zucchinis into bite-sized cubes. Thinly slice the shallot and garlic. In a hot pan, saut\u00e9 the shallot and garlic with a drizzle of olive oil, seasoning with salt and pepper to taste. Allow them to “fry” nicely for about 5 minutes. You can let them get a bit of color by reducing the heat. Add the herbs and potatoes just before serving and reheat everything together. Optionally, add another drizzle of olive oil.<\/p>\n
A minute before the end of cooking, stir in the fried onions. Mix everything well and serve immediately. Enjoy this vibrant and flavorful dish that brings a touch of summer to your table.<\/p>\n\n\n