Sauteed potatoes with courgette
This sautéed potatoes with courgette is a vegetarian, gluten-free dish that goes well with roasted/grilled meat and fish. As it’s zesty and zingy so it’s particularly suitable for meals during Spring & Summer. If you add some beans to it you’ll get a lovely and filling vegetarian meal!
Ingredients
Method
- Cut the potatoes into small bite-sized pieces. Put them in a pan of cold water, bring to the boil, then gently simmer for about 12 minutes until tender.
- Drain, then put them back in the pan.
- Meanwhile, grate the courgette and slice the garlic.
- Heat the oil and sauté the garlic for a minute then add the grated courgette and stir for a minute.
- Season with salt and pepper and add the lemon juice and zest.
- Add the potatoes and cook for another couple of minutes, stirring constantly.
- Finally, crumble the cheese on top (if used) and toss.
- Serve warm.