Potatoes with zucchini and mushrooms

4 servings
50 min your 40 min

With this recipe, you can make a delicious summer side dish from potatoes, zucchini and mushrooms.

How to make potatoes with mushrooms and courgettes: Peel potatoes and courgettes, wash.

Cut the courgettes into circles 1-1. 5 cm thick, salt (1 pinch).

Cut potatoes into circles 0. 5-0. 7 cm thick

Fry each separately on both sides until golden. Toast the potatoes first. To do this, heat 1-2 tbsp. spoons of vegetable oil, lay out circles of potatoes, fry on a medium heat for 3-5 minutes. When the underside is browned, turn the circles and fry for a further 3-4 minutes. So fry all the potatoes. Pour oil as needed. Salt the finished potatoes (1 pinch).

Then fry the courgettes. Also heat the oil. Lay out the courgette circles. Fry them over a medium heat for 3-5 minutes, then turn over and fry for a further 3 minutes.

Peel, wash and finely chop the onions.

Heat 1 tbsp. spoonful of vegetable oil, lay out the onions, fry them, stirring, on a medium heat until transparent (5-7 minutes).

Peel the mushrooms, wash, separate the hats from the legs. Cut the legs into small slices, and the hats are large.

Heat the butter. Put the mushrooms and fry until tender - 5-7 minutes, stirring, over a medium heat. Salt (1 pinch).

Then put the squash on the middle of the plate, on the side - mushrooms and potatoes.

Sprinkle over the fried onions.

Chop the greens.

Potatoes with zucchini and mushrooms are ready. Sprinkle the dish with parsley and dill greens and serve immediately.