Zucchini + potatoes + bacon = Dinner

006

My mother-in-law taught me basic Czech cooking when I was new in Prague and when the sight of a stove sent me hyperventilating.  Like I said before, I had no idea how to cook so she gave me easy recipes that anybody, even kids, can manage to follow.

We often cook this in summertime when there are plenty of zucchini and potatoes from the in-laws garden. What I like best about this recipe is that it doesn’t require much time to prepare unlike the majority of Czech cuisine.

003Ingredients:

  • 100 g bacon
  • 2 small zucchini
  • 4 medium potatoes, peeled and boiled ( boil only until potatoes are half-cooked)
  • 1 tbsp oil
  • salt
  • ground black pepper
  • chopped dried or fresh parsley

Procedure:

  •   Heat oil on a skillet.  Add bacon.  Stir  for about three minutes.
  • Add vegetables.  Stir to blend ingredients.  Cover for five minutes on medium to low heat.
  • Uncover and stir.  Add a pinch of salt, a dash of ground black pepper and the chopped parsley.
  • Cover for another few minutes until the vegetables are cooked.
  • Serve with preserved fruits.
  • Serves 2.

007I usually prepare this for dinner since it’s light.  The preserved raspberries are homemade courtesy of MIL (mom-in-law) who preserves everything that grows in their garden.  Lucky us . 🙂

You can change the amount of vegetables or even add more bacon if you want to.  If you’re a vegetarian, ditch the bacon for tofu.  This is one of those no-fail recipes out there so have fun tweaking!

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