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Victoria Rushakoff: "Klondike potatoes were amazing in this! Added car…" Read More
7Ingredients
40Minutes
180Calories
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Description
Zucchini with Potatoes and Thyme Recipe
Ingredients
US|METRIC
6 SERVINGS
- 4 Tbsp. extra-virgin olive oil (divided)
- 1 1/2 lb. waxy potatoes (such as Yukon Gold, peeled, cut into 3/4' cubes)
- 3 garlic cloves (quartered)
- sea salt
- freshly ground black pepper
- 2 Tbsp. fresh thyme leaves
- 1 1/2 lb. zucchini (cut into 1/2 ' cubes)
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Directions
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories180Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium150mg6% |
Potassium770mg22% |
Protein4g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate22g7% |
Dietary Fiber4g16% |
Sugars5g |
Vitamin A6% |
Vitamin C80% |
Calcium4% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(7)
Victoria Rushakoff 4 years ago
Klondike potatoes were amazing in this! Added carrots and did it in a cast iron skillet.
Jennifer Lyons 4 years ago
Delicious! Will definitely be making this one again and am sending the recipe to friends on the other side of the planet.
Anne Haas 4 years ago
i cooked potatoes longer than called for. next time, will probably add the garlic with the squash so lless likely to get bitter.