Zucchini and potatoes sauce

Easy and not-too-spicy recipe to eliminate some zucchini during the season. Contains milk.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the deep skillet on medium with some oil.

Step 2

2. Peel and dice the onion, add to the skillet and cook until soft and golden (about 2 min).

Step 3

3. Peel and dice zucchini, add to the skillet, mix well with onion and cover. Turn heat down and let it simmer on medium-low for another 10 min, until zucchini gets a bit more translucent (medium-cooked)

Step 4

4. Peel and dice potatoes, add boiling water and boil them on the separate burner for 10 min

Step 5

5. When the potatoes are soft enough to be pierced with a knife or fork, add them to the skillet to your onion and zucchini, mix. You can swap sour cream for yogurt if you like.

Step 6

6. Add sour cream to the skillet and mix. You can thin the sauce with some water from boiled potatoes.

Step 7

7. Add salt and spices, let it simmer for another 5 min. Eat hot or reheat for the next day.