Got Zucchini? Make This Spanish Zucchini And Potato Scramble

"This Spanish zucchini and potato scramble, known as “zarangollo Murciano con patatas,” is filled with flavors, made with simple everyday ingredients, and done in about 30 minutes. Serve it for breakfast, lunch, or dinner. And always next to a crunchy baguette for the ultimate Spanish treat. To make this recipe, I left the skin on the zucchini. As that’s how you traditionally make this dish. If you prefer, you can peel the zucchini. Either way, after you chop it, you want to salt the zucchini and let it rest for 10 minutes. This extracts the water from the zucchini, that way, when you cook it, it’s not mushy."

Preparation Time5 min

Cooking Time30 min