Zucchini with potatoes and eggs, a light salad, side or main dish, easy and quick to prepare, ideal for dinner, a delicious and light dish even for the beach.
Delicious zucchini with potatoes and boiled eggs, prepared quite quickly, the perfect summer dish for both lunch and dinner, you can enrich it as you like.
A recipe that doesn’t need much explanation, zucchini with potatoes and eggs is a tasty dish with few calories, everything is boiled and combined for seasoning.
Perfect as a unique dish with a couple of olives for a bit of color, but they can be omitted if you don’t like them, also great with a couple of cherry tomatoes.
Follow me in the kitchen today, we have zucchini with potatoes and eggs!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 2 people
- Cuisine: Italian
Ingredients
- 7 oz baby potatoes
- 2 zucchini
- 2 hard-boiled eggs
- 2 tbsps black olives
- to taste extra virgin olive oil
- to taste parsley
Preparation
Wash and peel the potatoes, then cut them into not-too-large pieces, put them in a small pot with water and boil them for 10 minutes after the water starts boiling.
Boil the eggs as well.
Wash the zucchini, remove the ends and cut them into thin slices, then, put a small pot with water on the stove and boil them for 5-7 minutes.
Drain the potatoes and put them in a bowl, add the zucchini and olives, season with olive oil and salt to taste.
Peel and slice the eggs and add them to the salad, season with a drizzle of olive oil and a sprinkle of chopped parsley.
Bon appétit
Art in the Kitchen suggests
Zucchini with potatoes and eggs, light salad, easy and quick dinner idea, delicious and light, even for the beach.
You can enrich the salad with tuna and tomatoes if you prefer.
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