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Potatoes, Zucchini and Oreegano

ingredients

servings

4

Potatoes

5 unit

Courgette

3 unit

Fresh rosemary

1 sprig

Fresh mint

5 leafs

Oregano

1 spoon

Extra virgin olive oil

1 teaspoon

Salt

1 teaspoon

second courses from Italy - Puglia

Potatoes, Zucchini and Oreegano

Potatoes, Zucchini and Oreegano

vegan source of C vitamins high in potassium

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Potatoes, Zucchini and Oreegano

The ingredients make the difference! A simple and fresh dish.

Potatoes, Zucchini and Oreegano step 1

step 1

Boil the potatoes, unpeeled, with half a sprig of rosemary; same procedure for courgettes with 5 mint leaves instead of rosemary, both until half cooked.

Potatoes, Zucchini and Oreegano step 2

step 2

Peel the potatoes and cut them into slices half a centimeter thick and drain the zucchini.

Potatoes, Zucchini and Oreegano step 3

step 3

Sprinkle a little oil on a pan and sauté potatoes and zucchini together with salt, oregano and half a sprig of rosemary for 3-4 minutes; in such a way as to make the outside of potatoes and zucchini become crisp and finish cooking inside.

Potatoes, Zucchini and Oreegano step 4

step 4

Add a little olive oil and serve lukewarm.

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