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Serve immediately for the best crispy texture.
Pair it with a fresh green salad or a dollop of sour cream for a full meal.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet to restore crispiness before serving.
Variations:
Cheesy Twist: Sprinkle shredded mozzarella or Parmesan over the hot veggies right before serving for a melty finish.
Spicy Version: Add a pinch of chili flakes or a dash of hot sauce while cooking.
Garlic Butter Flavor: Swap the olive oil for a mix of butter and oil, and add extra garlic for rich, savory notes.
FAQ:
Q: Can I bake this instead of frying?
A: Yes! Toss the zucchini and potatoes in olive oil and seasoning, then roast on a baking sheet at 425°F (220°C) for 20–25 minutes, flipping halfway.
Q: Can I add other vegetables?
A: Absolutely! Bell peppers, onions, or mushrooms make excellent additions.
Q: How do I keep the zucchini from getting soggy?
A: Cook the potatoes first and only add the zucchini once the potatoes are mostly done. High heat and minimal stirring help keep the zucchini firm and slightly crispy.
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