Summer Sauté with Blue Potatoes, Sweet Onion and Zucchini

I have such a weakness for olive oil and Parmesan cheese. I’ve been cooking various versions of cheesy potatoes since high school. Last summer, I began looking for ways to prepare squash and zucchini other than my usual squash chips or Greek Pasta, so I tossed a handful of chopped squash in with the potatoes and onions. After tweaking with the recipe, I’ve found a combination that has lit up my taste buds.

Chop up in equal parts zucchini, sweet onion and potatoes. I have found purple potatoes (I grew Blue Adirondak this spring) to work well and sweet potatoes to give it excellent flavor and texture.

Heat up a pan drizzled with olive oil on medium high heat.

Dump in the potatoes and onions. Once these begin to soften, add the Zucchini and sprinkle with garlic salt. Adding the Zucchini too early can lead to mushy results.

Continue to cook until they begin to brown, cover the top with grated Parmesan cheese, lightly toss, and reduce the heat to medium and cover with a lid. If you prefer your Parm not to melt and be a little clumpy, you can always add it at the end of the cooking. Personally, I love the bits of browned cheese.

Once the potatoes are fully softened, remove the lid and let sizzle just a little more before serving.

This makes a delicious side dish as is or could serve as a simple base for all your other garden treats like fresh rosemary and garlic.