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Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.

Potatoes with Zucchini and Red Bell Pepper

Serve this side dish with fish, meat or chicken. You may prepare and steam the potatoes and zucchini in advance, then sauté them with the remaining ingredients just before serving.


8 small red-skinned potatoes (about 3/4 pound), peeled and cut in half
2-3 small zucchini (about 3/4 pound), trimmed and cut in half lengthwise, then into 1-1/2 inch strips
2 tablespoons olive oil
1 red bell pepper, cored, seeded, and cut into 1-1/2 inch strips
1 tablespoon finely chopped shallots
Salt and freshly ground pepper, to taste
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh cilantro or parsley


1. Place the potatoes on the rack of a steamer over boiling water and steam for 10 minutes. Add the zucchini and cook for 3 minutes more. Do not overcook. Drain, reserving 1/4 cup of the cooking liquid.

2. Heat the oil in a large nonstick skillet. Add the red pepper strips and cook until wilted. Add the potatoes, zucchini, shallots, salt and pepper and cook, stirring for about 1 minute. Add the cooking liquid, then cook for a few more minutes until the liquid is mostly reduced. Add the lemon juice and coriander. Toss over medium heat for about 30 seconds and serve.


4 servings