Potatoes and Zucchini Saute

You know that thing where you look in the fridge and find random stuff and attempt to turn it into actual food? Sometimes it works!

The good thing about this particular version of fridge findings was that it's full of healthy choices and cost basically nothing. Oh, and the girls loved it.

Potatoes and Zucchini Sauté

3 tablespoons olive oil
5-6 small white potatoes, cubed
1 medium yellow onion, diced
1-2 small zucchini, cubed (you want roughly equal potatoes and zucchini, so adjust based on what you have available)
1 teaspoon dried oregano
1 teaspoon dried thyme
Handful grape or cherry tomatoes, halved
Salt and pepper to taste

1. Large nonstick skillet. Medium heat. Olive oil. Go.

2. Toss in the potatoes as you manage to cube them. Every time you add another potato, stir things up so you don't burn anything.

3. Once all of the potatoes are cooking, start cutting up the onion and add it to the pan. Keep stirring every few minutes.

4. By now the potatoes should be starting to soften, so go ahead and start cubing the zucchini. Same deal -- as you are cutting it, add it to the pan and then stir every few minutes.

5. Once the zucchini is in, add the herbs. Stir.

6. By now, the potatoes should be just about done. Add the tomatoes.

7. Cook for one to two minutes, with the occasional stir.

8. Add salt and pepper to taste. You know this is done when you sneak a potato and it is the exact level of soft you want. Start to finish, it's less than 15 minutes for me to make this.

I like to serve this as a side with faux chicken cutlets. You may, of course, prefer to go with the real thing. Your choice.