Sautéed Tex-Mex Zucchini & Potatoes

Sautéed Tex-Mex Zucchini & Potatoes
Photo by Scott Phillips


  • 3 Tbs. chopped fresh cilantro
  • 1 large russet potato (about ¾ lb.), peeled and cut into ¼-inch dice (about 1-½ cups)
  • 1-¼ tsp. Kosher salt; more to taste
  • 2 cloves garlic, minced (about 1 Tbs.)
  • ¼ cup extra-virgin olive oil
  • ¼ red bell pepper, finely diced (about ¼ cup)
  • 3 small or 2 medium zucchini (about 1 lb.)
  • + 2 more ingredients
    • Freshly ground black pepper
    • ½ tsp. chili powder

Wash the zucchini well to remove any grit and dry them with paper towels. Trim off the ends and quarter the zucchini lengthwise. Slice off the top 1/4 to 1/2 inch of the soft seed core by running a sharp knife down the length of each quarter; it’s all right if some of the seeds remain. Arrange th...

View full recipe at Fine Cooking


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