Week 4 – Potato, Zucchini & Tomato Skillet
This potato, zucchini, and tomato skillet uses red potatoes, zucchini, tomatoes, and sweet onions from Sobrino Farms. Cooked in a hot skillet until tender and lightly crisp, it’s a simple farm-style dish that works for breakfast, lunch, or a hearty side.
Designed around the Week 4 produce box from Sobrino Farms.
Ingredients (serves 2–4):
• 2 red potatoes, diced
• 1 zucchini, sliced
• 1–2 tomatoes, chopped
• ¼ sweet onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
Optional: garlic powder or paprika
Instructions:
1. Heat olive oil in a skillet over medium heat.
2. Add diced potatoes and cook until they begin to soften.
3. Stir in zucchini and onions.
4. Add chopped tomatoes and continue cooking until everything is tender and lightly crisp.
5. Season with salt and pepper.
6. Serve hot.
All ingredients are available in Sobrino Farms produce boxes or at the farm store while supplies last.
