Potato, Zucchini, and Yellow Squash Tourlou
My brother-in-law is Greek (born and raised in Athens 🇬🇷 ). He passed this recipe to me. It is a simple, pan-roasted summer vegetable dish. There are many variations, but this one is a great way to use up extra zucchini in the summer! 🌞
Potato, Zucchini, and Yellow Squash Tourlou
My brother-in-law is Greek (born and raised in Athens 🇬🇷 ). He passed this recipe to me. It is a simple, pan-roasted summer vegetable dish. There are many variations, but this one is a great way to use up extra zucchini in the summer! 🌞
Cooking Instructions
- 1
Assemble ingredients (black pepper, thyme, and white wine aren’t pictured here, but be sure to grab those, too 😄)
- 2
Peel the potatoes, then cut all the vegetables into 1/4” (6 mm) slices
- 3
Select a large skillet or pot that you can cover with a lid. I used a 12 inch (30.5 cm) skillet.
Pour 1 Tablespoon olive oil into it, and layer the sliced vegetables so they lie flat and stacked on top of one another.
- 4
Add the herbs, salt, and pepper, then pour the remaining olive oil over everything.
- 5
Cover, and cook over low heat until the vegetables soften. Partway through cooking, you can add a splash of white wine if you like.
Do not stir! Allow the veggies to cook undisturbed. - 6
If a lot of liquid remains after the veggies soften to your liking (about 20-25 minutes of cooking time), remove the lid. This will allow the excess liquid to boil off, and the veggies on the bottom of the pan will brown.
Stir gently and add more salt or pepper to your taste.
- 7
You can drizzle a little more olive oil on top of the veggies and sprinkle more fresh herbs on top, if you prefer.
- 8
Tips:
🫒 Because this dish contains a fair amount of olive oil, try to buy the best quality oil that you can. It will make a big difference.
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