Zucchini and Potatoes Jambot


  • 1/4 cup extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 2 potatoes, peeled and cubed (slightly larger than zucchini cubes)
  • 2 zucchini, cubed
  • Coarse salt
  • Ground black pepper
  • 1 teaspoon dry Italian seasoning (or a combination of oregano and thyme)
  • Chopped parsley, for garnish (optional)


1. Heat a 12-inch straight-sided skillet. Add oil, onion, and butter. Add potatoes and cook 10 minutes, stirring occasionally. Add zucchini, salt, pepper, and Italian seasoning and saute 8 to 10 minutes more, until zucchini are just tender. To serve, garnish with parsley.

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