Sandy potatoes and zucchini are a delicious and simple side dish to prepare, perfect for accompanying many dishes. Their crunchy texture and delicate flavor make them irresistible, thanks to the cooking that makes them slightly golden and crispy on the outside while keeping the inside soft. It is an ideal recipe for those looking for a tasty and fun way to enhance seasonal vegetables. If you’re looking for more potato recipes, try the potato salad with pesto tomato and mozzarella, the potato cake, the oven-baked potato frittata or the Roman potato frittata.
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OTHER RECIPES WITH ZUCCHINI
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Sandy Potatoes and Zucchini
- 2.2 lbs potatoes
- 4 zucchini
- 2 cloves garlic
- 3 tablespoons chopped parsley
- 3/4 cup breadcrumbs
- 3 tablespoons grated Parmesan cheese
- to taste salt and pepper
- 6 tablespoons extra virgin olive oil
Tools
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- Baking Tray
Steps for Preparing Sandy Potatoes and Zucchini
To prepare this dish, prepare the breading by mixing the minced garlic with parsley, breadcrumbs, and grated Parmesan (or Pecorino if you prefer). Add a pinch of salt and pepper and mix well.
Peel and thoroughly wash the potatoes, and also wash the zucchini. Cut the vegetables into small pieces and collect them in a bowl.
Mix the vegetable pieces with the breadcrumb mixture and pour into a baking tray where you have already drizzled some oil. Spread the pieces well. Adjust the salt and pepper. Drizzle with a good amount of oil and bake in a static oven at 356°F for about 30-40 minutes.
Storage
You can store the zucchini in the refrigerator for a couple of days, well covered.
