📖 Instructions

1. Wash and prepare your zucchini: Give your zucchini a good wash and pat it dry. Using a vegetable peeler or spiralizer, create long, thin zucchini noodles (zoodles). If using a peeler, try to make them as uniform as possible. Set aside. If you're feeling really fancy, you can use a julienne peeler to create even thinner zoodles.
2. Prepare the potatoes: Peel and chop the potatoes into bite-sized pieces. The smaller the pieces, the quicker they’ll cook. I aim for about half-inch cubes. Don't worry about perfect uniformity; rustic is good!
3. Sauté the potatoes: Heat the olive oil in a large skillet over medium heat. Add the potatoes and cook, stirring occasionally, until they are tender and slightly golden brown. This will take about 10-15 minutes, depending on how small you chopped them. You should be able to easily pierce them with a fork.
4. Add the zoodles: Once the potatoes are cooked, add the zucchini noodles to the skillet. Stir gently to combine. Cook for 2-3 minutes, or until the zoodles are tender-crisp. They should still have a slight bite but not be mushy. Overcooked zoodles are sad zoodles.
5. Season and serve: Remove the skillet from the heat. Season the zoodles and potatoes with salt, pepper, and any other desired seasonings. I like a bit of garlic powder and maybe some Italian seasoning. Taste and adjust seasoning as needed. Serve immediately and enjoy!