-
-
My review
Greek Vegetables
Kailey W.
"I made this to go along with veal-kabobs the other night, and every one LOVED the combination of mushrooms, potatoes, and zucchini! Make sure the potatoes are cooked through!"
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 340 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Cook and stir the garlic, oregano, salt, pepper, and olive oil in a large skillet over medium heat until fragrant, 1 minute. Add the potatoes, mushrooms, and zucchini. Cover the skillet and cook the vegetables over high heat for 5 minutes. Stir, replace the lid, and reduce the heat to medium. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
Nutrition Facts
Per Serving: 340 calories; 14 g fat; 48.3 g carbohydrates; 7.4 g protein; 0 mg cholesterol; 34 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1214 Ratings
-
-
-
-
-
Most helpful positive review
7/2/2007
Very simple and yet very delicious. It smelled great while it was cooking; this recipe is definitely a keeper. One gripe though: the zuccini got mushy, so next time, I'll throw mine in closer ...
Most helpful critical review
2/14/2016
I made the recipe exactly as it stated and it was under-seasoned, the potatoes were mushy, the zucchini fell apart into nothingness, and the mushrooms had no flavor. Overall, it was a waste of ...
Most helpful
Most positive
Least positive
Newest
7/2/2007
Very simple and yet very delicious. It smelled great while it was cooking; this recipe is definitely a keeper. One gripe though: the zuccini got mushy, so next time, I'll throw mine in closer ...
12/3/2007
I make a very similiar recipe! I use an onion and fresh diced tomatoes in mine. I love it!
7/1/2009
Good simple dish. I used baby portabellos instead of crimini but otherwise followed the recipe. Also didn't add the zucchini until the end (a couple minutes) to keep it from overcooking. Very ni...
2/17/2009
This is a new staple in the house. It's easy to alter based on whatever you have on hand too. It's really helped our family eat more veggies!
7/2/2012
I added more zucchini and used some diced hash browns from the freezer since I had no raw potatoes. I liked the oregano in this.. really good. I bet this would be awesome with some feta on top t...
8/7/2014
This was good, but the zucchini and mushrooms were a bit overcooked for our taste. Next time I will cook the potatoes about half way, then add the other veggies. I plan on adding some chopped re...
6/13/2016
Loved the combination of spices. I added more veggies including green pepper, cucumber and yellow baby squash.
8/15/2013
This is a good recipe. I don't like cooking potatoes forever in the oven as I don't usually have time. I liked that the potatoes cooked so nicely with the lid over the pan. My vegetables turned ...