I sadly gaze out my window at what was once a thriving garden filled with the Summer's finest producing zucchini plants this backyard has ever seen. After a rambunctious wind storm this past weekend that hammered our yard, downed tree branches and stripped them of their ever changing Fall colors, I can, at least, reminisce about a staple side dish of zucchini hash! I will surely miss my sweet fresh zucchini..
I think of the word hash and remember my mom combining potatoes, cubes of meat, onions and whatever else she could think of and calling it dinner. Somehow it worked quite nicely and is the inspiration for this meatless dish.
2 cups chopped zucchini (bite size pieces)
5-6 small Yukon gold potatoes
1/2 cup chopped onion
1 tsp garlic powder
1 tsp dried or fresh rosemary
1-2 Tbsp oil
1 tbsp butter
1/3 cup broth
Optional herbs: lemon balm, parsley, Thai basil (all fresh and chopped)
In a pan of water parboil the potatoes first leaving the skins on. Cool slightly and cut into bite size pieces.
In a large frying pan add the oil and butter, melt on medium heat. Add the zucchini, potatoes, onion, and garlic powder. Cook until zucchini starts to soften, stirring as you go. Add the rosemary and other herbs and broth. Keep stirring occasionally until done.