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Zucchini with Potatoes and Thyme

Zucchini with Potatoes and Thyme

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  • 4 tablespoons extra-virgin olive oil, divided
  • 1 1/2 pounds waxy potatoes (such as Yukon Gold), peeled, cut into 3/4' cubes
  • 3 garlic cloves, quartered
  • Sea salt and freshly ground black pepper
  • 2 tablespoons fresh thyme leaves
  • 1 1/2 pounds zucchini, cut into 1/2 ' cubes

Recipe Preparation

  • Heat 3 Tbsp. oil in a large heavy skillet over medium-high heat. Combine potatoes and garlic in a large bowl; season with salt and pepper. Add potato mixture to hot skillet. Without stirring or moving pan, cook potatoes until light golden brown on one side (this will prevent sticking), 3–4 minutes. Using a spatula, toss potatoes and cook until light golden brown on all sides and cooked through, 8–10 minutes longer.

  • Add thyme; toss to coat. Transfer potatoes to a large bowl; set aside.

  • Heat remaining 1 Tbsp. oil in same skillet. Add zucchini and season with salt and pepper. Cook until light golden brown and tender but not mushy, 5–6 minutes. Add to bowl with potatoes and toss to combine. Season to taste with salt and pepper. Serve warm or at room temperature.

Recipe by The River Caf Classic Italian Cookbook by Rose Gray, Ruth Rogers Michael Joseph 2009 Copyright Rose Gray,

Nutritional Content

One serving contains: Calories (kcal) 190 Fat (g) 10 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 22 Dietary Fiber (g) 4 Total Sugars (g) 1 Protein (g) 5 Sodium (mg) 115Reviews SectionSo simple to make! Definitely recommend!!AnonymousDallas, TX05/24/20

    • 2 3/4 pounds medium tomatoes (about 10), halved, cored, seeded
    • 3/4 cup olive oil, divided, plus 2 tablespoons
    • 1 pound medium Yukon Gold potatoes, peeled, cut into 1/4-inch-thick rounds
    • 1 pound large zucchini, trimmed, cut diagonally into 1/4-inch-thick slices
    • 2 teaspoons fresh thyme leaves
    • 1/2 cup finely grated Parmesan cheese
    1. Preheat oven to 250°F. Line rimmed baking sheet with parchment paper. Arrange tomato halves, cut side up, on prepared sheet. Drizzle 1/2 cup olive oil over tomatoes sprinkle with salt. Roast in oven until soft, about 1 hour. Cool slightly. Using fingertips, slip skins off tomato halves. Set tomatoes aside. Increase oven temperature to 375°F.
    2. Line another rimmed baking sheet with parchment paper. Combine potato slices and 1/4 cup olive oil in medium bowl sprinkle with salt and pepper and toss to coat. Arrange potatoes in single layer on prepared sheet drizzle any oil from bowl over. Roast until soft and beginning to brown, about 25 minutes. Cool.
    3. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle zucchini with salt and pepper. Working in batches, add zucchini to skillet sauté until lightly browned, about 1 minute per side. Transfer to paper towels to drain. Cool.
    4. Lightly oil 13x9x2-inch ceramic or glass baking dish. Starting at outer edges of baking dish and working toward center, alternate potato slices, zucchini slices, and tomato halves, overlapping slightly. Sprinkle with salt and pepper, then thyme leaves and Parmesan. DO AHEAD: Can be made 1 day ahead. Cover and chill.
    5. Preheat oven to 350°F. Bake gratin uncovered until cheese melts and juices bubble at edges, about 35 minutes.


    Step 1

    Preheat the oven to 375 degrees F.

    Pour half of the tomatoes into a casserole dish and break them up a bit. Sprinkle some thyme over them and drizzle with olive oil. Top with a layer of zucchini and season with salt and pepper. Top with the potatoes and season with salt and pepper, some rosemary, sprinkle of garlic, some onions, a drizzle of olive oil and some grated cheese. Repeat the layers until you use up all of the vegetables, and bake until bubbly and brown and the potatoes are tender, about 1 hour 30 minutes.

    Summer Grill Recipes

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    Easy Greek souvlaki beef shish kebabs are marinated in a garlicky lemony olive oil marinade and threaded with fresh vegetables. Cook on the grill or oven. Serve them wrapped inside some Homemade Pita Bread.

    Better than the steakhouse, these classic juicy hamburgers are perfectly seasoned, so flavourful and delicious. You can't have a collection of summer dinner ideas without burgers. Plus, try your hand at Homemade Hamburger Buns.

    Juicy and tender teriyaki chicken skewers with pineapple, bell peppers and red onions are sticky, sweet, savoury, and tangy. So flavourful and delicious. Serve over some steamed rice or Coconut Rice.

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    1. In a bowl, mix the honey with ketchup. Add 4 tablespoons of oil and 3 branches of thyme. Add pepper. Make small cuts in the meat, to ensure it does not curl during cooking. Place on a tray and coat both side with honey. Wrap in cling film and place in the fridge for one hour.

    2. Wash the vegetables. Cook the potatoes for 40 minutes in a ceramic baking dish without water or oil with a head of garlic and a little coarse salt. Cut the zucchinis in strips with the help of a peelr. Fry in a pan with the rest of the oil for 3 minutes.

    3. Drain the pork ribs. Brown them for 15 minutes in a pan and brush regularly with the marinade on each side. Set the rest aside.

    4. Place the pork chops in plates, aking a circle of cut potatoes and zucchinis. Sprinkle with the warm marinade, thyme and season to taste.

    Recipe: Sautéed Zucchini and Squash with Thyme and Feta

    Zucchini seems to get a bit of a bad rap, which I think is a little unfortunate. People write it off as flavorless and boring, but I happen to quite like it. Zucchini is sort of like the boneless, skinless chicken breast of the vegetable world — there’s not a whole lot to it, but it’s a great vehicle for flavor. In this dish I combine it with sweet red onion, woodsy thyme, and finish it off with the salty punch of feta cheese.

    The sautéed zucchini and squash would be great with something simple — like chicken breasts rubbed with olive oil and sprinkled with marjoram, roasted in the oven with a handful or two of cherry tomatoes. Perfect for an easy weeknight dinner.

    Tester’s Notes

    This is the kind of simple side dish everyone needs to have in their back pocket — not just during summer, but always. It’s one of those recipes where the output is so much greater than the input. The kind that is quick to come to the rescue when you have a side dish emergency. It comes together before you know it, and pairs well with just about any dinner.

    What makes this dish stand out is the crumbled feta. It’s creamy and salty, and adds a touch of indulgence to an otherwise light dish. I’m not really one for fresh thyme, so I omitted it. And while I didn’t have any on hand, next time I plan on adding some fresh basil.

    Recipe Summary

    • 5 teaspoons extra-virgin olive oil
    • 2 garlic cloves, minced
    • 1 pound Yukon gold potatoes, peeled
    • 1 medium zucchini (about 8 ounces)
    • 2 vine-ripened or other ripe tomatoes (about 3/4 pound), sliced into 1/4-inch rounds
    • 1/4 teaspoon coarse salt
    • Freshly ground pepper
    • 1 teaspoon finely chopped fresh thyme
    • 2 ounces finely grated Cantal or cheddar cheese

    Preheat oven to 375 degrees with rack in upper third. Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic. Using a mandoline or a very sharp knife, slice potatoes and zucchini as thinly as possible into rounds. Arrange potatoes, zucchini, and tomatoes in overlapping layers around prepared dish, and sprinkle with the salt and pepper. Drizzle with remaining 4 teaspoons oil, and sprinkle with thyme and cheese.

    Cover with foil bake until potatoes are tender, 35 to 45 minutes. Remove foil continue baking until top is golden brown, about 25 minutes more. Remove from oven and serve immediately.

    Sheet Pan Chicken with Potatoes & Zucchini

    Let’s keep dinner simple, shall we? If you’re in favor then check out this recipe for Sheet Pan Chicken with Potatoes & Zucchini. Everything cooks in the oven together for a quick meal everyone will love.

    Update: This recipe was originally published in 2017 and has been republished with all new photos.

    Fresh rosemary. Garlic. Roasted potatoes. Yes please. Okay there’s other stuff too but I come for the potatoes and the garlic. Just keeping it real.

    This sheet pan dinner is so easy. It all cooks together so you just marinate, chop, and bake.

    The marinade is quick and full of fragrant herbs. It’s what will make the whole kitchen smell ahhhhmazing while dinner is in the oven.

    For this recipe you’ll want four chicken breasts. If your chicken is looking a little thick you may want to cut it horizontally to create thinner cutlets.

    Now you know it’s not a complete meal without something green. I adore zucchini. We grow some in our garden every year since we eat so much of it. It’s so tender with a mild flavor. Just the perfect compliment to everything else.

    That’s it! On this one sheet pan you’ll have everything you need for a complete meal. That makes it a winner on busy weeknights!

    For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

    • Chicken breasts
    • Olive oil
    • Balsamic vinegar
    • Apple cider vinegar
    • Minced garlic
    • Basil
    • Rosemary
    • Baby dutch yellow potatoes
    • Zucchini
    • Seasoning

    Lemon-Thyme Zucchini

    This is such a quick and simple little side dish. This approach also forms the foundation for a wide variety of dishes I make at home, in large part, warm salads.

    The technique:

    Pre-heat a large sauté pan, over high heat. The wider, the better. Make sure your ingredients are prepared and ready to go. Then, add the oil to the pan, quickly swirling it around to coat the pan. Do it quickly, so the oil doesn&rsquot have time to burn, but not so quick you splosh some on the stove or (lord forbid) on your hands! Then, evenly sprinkle the zucchini bits around the bottom of the pan. There should be visible space between each noogin. If you pile them up, the nibblets on the top won&rsquot cook, while those on the bottom will. This creates inconsistency in your vittles. Also, don&rsquot add so much that you can&rsquot see between your nuggets. Too much &ldquostuff&rdquo will cool the pan too much and your zucchini will just simmer and steam, releasing all its water into the pan and not getting a nice fried color on the surface. One layer&hellip evenly spaced.

    Then, don&rsquot touch it! If you&rsquore seeing smoke, turn the heat down a bit. Smoke isn&rsquot good, but you do want to start with a hot pan. Each stove is different, but I personally start with high heat, add my goodies, then turn the heat down to medium. This will allow the surface in contact with the pan to cook properly and evenly, without burning or simmersteaming (yes, that&rsquos one word).

    Now, season it with a light rainfall of salt and pepper. Still don&rsquot touch it.

    After a minute, use some tongs to pick one up and look at its bottom. If it&rsquos still kind of bland and pasty looking (like me, &lsquocause I don&rsquot get out enough), put it right back, exactly as you found it. Wait another minute and look at one of its buddies, in the exact same way.

    Once one of the bits is perfectly golden, toss the pan around (or just stir it, whatever you&rsquore comfortable with). This will roughly cause half of them to be facing up, and the other half facing down. With your tongs, grab the ones facing down and turn them right-side up, so that the raw side is facing down on all your veggies. Let them cook for roughly the same amount of time as before.

    Again, sprinkle some salt and pepper over the top. And, I say &ldquosprinkle&rdquo because seasoning with your hands too close to the pan will cause inconsistent seasoning (plus, it&rsquos hot!). If you raise your hand about a foot above the pan, you&rsquoll see the seasoning more evenly distribute itself over the top of the food. This way, all your food tastes just as good as the food its surrounded by, as opposed to having a salty bite, then a peppery bite, then a bland one. The height of seasoning from above helps season more evenly. Just careful, though. Not too much! You can always season a bit more on your plate, but once its in the food, you can&rsquot undo it. Clearly &ldquoperfect&rdquo seasoning is the way to go, but if you have to pick a side&hellip under-seasoning is the way to go.

    Once both sides are nice and golden, toss your fresh herbs, spices and seasonings to this mix, while tossing the veggies around the pan. In this case, we&rsquore adding thyme, lemon zest and lemon juice. Toss, to coat evenly, then serve!

    Now, I use this technique all the time, almost for everything. I could use EXACTLY the same method for chopped peppers, mushrooms, onions, eggplant, green beans, etc. In fact, if I were doing a blend, I would pick the longest cooking veggies (peppers, for example), add them to the hot pan, season and cook. Then, when doing the first toss, I&rsquod add in the second ingredient (mushrooms, for example) and evenly distribute it around the pan. This suggests I need quite a bit of space between my peppers, to begin with. I need to make sure there&rsquos room in the pan for the shrooms to come! Then, maybe add some very thin green beans at the end and cook for a final minute or two (for nicely cooked and crunch haricot vert). Season as you add each goodie. Finally, add your spices, herbs and seasonings and serve!

    This can even be used for denser veggies, like carrots, pumpkin or sweet potatoes. You just need a lower heat and more time on each side, but it&rsquoll get there!

    Do I Need to Peel the Veggies?

    I personally like my potatoes peeled, but you can leave the skin on if you don’t mind it. For the eggplant and zucchini, you do not need to peel them. Their skins become super soft in the oven and you won’t notice a difference in texture at all versus if they were peeled.



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