Refreshing Zucchini and Potatoes
If you have approximately 45 minutes to spend in the kitchen, Refreshing Zucchini and Potatoes might be an amazing gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe to try.
- Servings: 2
- Total cooking time:
Ingredients:
- 2 smalls zucchini with skin
- 1 tablespoon fresh parsley. chopped
- 1 tablespoon fresh basil chopped
- 1 tablespoon Fresh chives. chopped
- 1/2 teaspoon salt
- 1 pinch ground black pepper
- 4 tablespoons olive oil
- 1 medium potatoes
Instructions:
- Wash the zucchini and cut it to a little more than byte size pieces the zucchini will shrink in the process of cooking. Peel the potatoes and cut them the same size as zucchini.
- Put the potatoes in a cooking pot and pour in the water and season with salt. The water should just cover the potatoes. Cook for about 20 minutes.
- Take a large roasting pan, put it on high heat and pour in the olive oil.
- Add the zucchini and stir fry for about 5 minutes on high heat. Dont lower the heat, but toss the whole time. A minute before zucchini is done add cooked potatoes, season with salt and pepper and add fresh herbs. Stir fry for another minute and serve.
- Serve.
- NUTRITIONAL VALUES (1,4 to 1,6 PAL which corresponds to moderate activity of an office job)
- WOMAN Calories 17% RDA, Protein 11% RDA, Fats 39% RDA, Cholesterol 0% RDA, Carbs 9% RDA, Sugar 6% RDA
- MAN Calories 14% RDA, Protein 8% RDA, Fats 29% RDA, Cholesterol 0% RDA, Carbs 7% RDA, Sugar 5% RDA.
