Zucchini and Potatoes with Beans and Greens (plant-based, gluten-free)

5 from 1 vote

Our garden is producing zucchinis at a prolific rate, so I'm making as many creative zucchini dishes as I can think of.

Here is an especially delicious one, based on an Italian recipe I remember having when I was younger.

It's a warm, soft, comforting mix of potatoes, zucchini, and beans, with some aromatic herbs and greens to round it out.

I could eat this all day.

For today's inspiration, here is a saying attributed to Muhammad Ali:

"Don't count the days. Make the days count."

If you only had today to live, how would you enjoy it?

Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Italian

Keyword beans, comfort food, gluten-free, greens, plant-based, potatoes, zucchini

Ingredients

2 Tbsp olive oil
4 cloves garlic, minced
1 bunch fresh sage, chopped, or 1 tsp dry sage
6 medium potatoes, diced
2 large zucchinis, diced
1 can kidney beans (or you can cook them from dry beans with a bay leaf added for extra flavor)
1 bunch garden greens, chopped (I used bok choy)
Salt and pepper to taste

In a large pan, heat the olive oil over medium heat. Add the garlic and stirfry for 2 minutes until it starts to get golden, then mix in the sage to wake it up.
Add the potatoes and mix them in so they get nicely covered in garlic and sage, and let them cook for a few minutes to gently brown, then add about 3/4 cup water so they're not frying.
Let the potatoes cook for about 5 minutes more then mix in the zucchini. Let them cook for about 10 minutes, stirring often, until the zucchini and potatoes are both tender but not mushy.
Finally, mix in the beans, greens, and salt and pepper to taste. Give it a good stir and turn off the heat. The heat remaining in the pan will cook the greens just enough.
Serve hot, with vegan parmesan on top or just as is. Even non-vegans love this dish!