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Sauteed Tex-Mex Zucchini & Potatoes

I believe this technique for prepping them prior to cooking is the key to ensuring you don't end up with mushy zucchini. This is a fabulous side dish that i make often during zucchini season.

3 small or 2 medium zucchini
Kosher salt
1/4 cup extra-virgin olive oil
3/4 lb. potatoes, peeled & diced 1/4" pieces
1/4 cup red bell pepper, finely diced
2 cloves garlic, minced
1 tbsp. chile powder
3 tbsp. fresh cilantro chopped

Quarter the zucchini lengthwise and sprinkle with salt then let rest for 10 minutes. Then dry it with a paper towel. This pulls a good deal of the water from the zucchini and starts to season it. Cut the zucchini into 3/4" dice.

Heat a large skillet, (preferably cast iron) over medium heat for 1 minute. Pour 2 tbsp. olive oil and add the zucchini; saute, stirring occasionally until the zucchini browns and softens, about 4 minutes. Transfer to a large plate. Carefully dry the skillet with a paper towel.
Add the remaining 2 tbsp. olive oil and the diced potatoes and season with 3/4 tsp. salt and a generous grind of black pepper. Saute, stirring occasionally, until the potatoes brown and cook through. Add the red pepper, garlic and chile powder and saute 1 minute. Stir in the zucchini and cilantro and taste adjust seasoning to taste. Serve immediately.

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