4 Serves
45 Mins
Wash the zucchini and cut into bite-sized pieces. Peel the potatoes and cut them into similar-sized chunks.
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Vitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
39 µg / 400 µgCalcium
39 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
92 mg / 1,250 mgPotassium
604 mg / 4,700 mgSodium
300 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Place the potatoes in a pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 20 minutes until tender.
Heat olive oil in a large roasting pan or skillet over high heat. Add the zucchini and stir-fry for 5 minutes, tossing constantly.
Add the cooked potatoes to the pan, season with salt, pepper, and fresh herbs, and stir-fry for one final minute before serving.
45
g15
g20
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