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Wash the zucchini and potatoes thoroughly. Peel the potatoes if you prefer a softer texture, or leave the skin on for extra fiber and crispness. Cut both the zucchini and potatoes into thin slices or small cubes for even cooking.
Season:
Place the sliced vegetables in a large bowl. Add salt, black pepper, and paprika (if using). Toss well to coat.
Cook:
Heat olive oil in a large skillet over medium heat. Add the potatoes first, spreading them out into a single layer. Let them cook for about 5–7 minutes, stirring occasionally until they start to turn golden.
Add the zucchini slices and the minced garlic (if using). Continue cooking, stirring occasionally, for another 7–10 minutes until everything is tender and beautifully browned.
Serve:
Remove from heat. Garnish with chopped fresh herbs if desired. Serve hot!
Serving and Storage Tips:
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