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Herbed Potatoes and Veggies

Total Time

Prep/Total Time: 25 min.


6 servings

I came up with this family favorite when I needed to use up leftover baked Potatoes and extra produce from our garden. It's a great-tasting side dish. My husband requests it all the time and brags about it to company.


  • 4 medium baking potatoes
  • 1-1/2 cups diced zucchini
  • 3 tablespoons olive oil
  • 2 tablespoons plus 1 teaspoon savory herb with garlic soup mix
  • 1/4 teaspoon pepper
  • 10 cherry tomatoes, halved


  1. Scrub and pierce potatoes; place on a microwave-safe plate. Cover and microwave on high for 5-6 minutes on each side or until tender.
  2. When potatoes are cool enough to handle, cut into cubes.
  3. In a large skillet, saute potatoes and zucchini in oil for 5 minutes or until vegetables are tender. Sprinkle with soup mix and pepper. Cook until heated through, stirring occasionally. Add tomatoes; cook 1 minute longer.

Nutrition Facts

3/4 cup: 194 calories, 7g fat (1g saturated fat), 0 cholesterol, 245mg sodium, 30g carbohydrate (4g sugars, 3g fiber), 4g protein.

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