Zucchini and potato pan

Ingredients for 2 servings:

• 500 g zucchini, diced
• 500 g potatoes
• 1 tsp oil
• Spice(s) of your choice (e.g. salt, pepper, curry …)
• n. B. Herbs of your choice, fresh or dried
• n. B. Vegetables of your choice (e.g. carrots, eggplant, peppers, cauliflower, broccoli)

Instructions

Working time approx. 8 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 28 minutes

delicious, light main course or side dish, suitable for WW

Boil the potatoes and let them cool, or use potatoes from the day before. Cut the vegetables into bite-sized pieces. Heat the oil in a non-stick pan and add the vegetables according to their firmness (e.g., carrots first, then zucchini, then peppers). Add the vegetables that take the longest to cook first. Once the vegetables are cooked to a crisp (al dente), add the potatoes and season to taste. I personally like salt, pepper, and curry powder. You can add herbs if desired; I prefer a seven-herb blend or parsley and chives. This amount is sufficient as a main course for two people, or with a slightly smaller amount, it can also be used as a side dish. For those who cannot or do not want to do without meat: sear the minced meat in a separate pan, season, and add it to the vegetable pan when it’s ready.