Italian stir-fry with mozzarella from 1 pan

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One-pan dishes are ideal in the summer, whether you don’t feel like cooking because of the heat or don’t want to do a lot of dishes at the campsite. With this recipe you can quickly and easily conjure up a delicious stir-fry with an Italian twist!

This vegetarian one-pot dish is personally one of my favorite recipes. It contains everything I like and is easy to make. I first fried the potatoes nice and crispy in a pan with Becel liquid with a touch of olive oil. Olive oil itself often splashes a bit when frying potatoes, but it does give your dish a nice Italian taste. Becel with a touch of olive oil is therefore a perfect combination of the ease of (stir) frying and a great taste. In addition, this product contains 3 times more omega 3 than regular olive oil.

italian-potato-stir-fryer
italian-potato-stir-fryer

I also added vegetables and herbs to the stir-fry and finally melted pieces of mozzarella between the dish. If you serve you get those tasty strings of cheese. For a crispy bite I used pine nuts, which, together with the basil, provided a delicious Italian twist! In short, a perfect quick and tasty meal!

Tips:

Instead of seasoning the potatoes yourself, you can also use ready seasoned potatoes. Also handy for camping.

If you want to add meat, fry some pieces of chicken or garnish the dish at the end with some Parma ham.

Ingredients

450 gr baby potatoes (pre-cooked from a bag)
Fresh basil
1 zucchini
1 tbsp Becel liquid with a dash of olive oil
2 tsp Italian herbs
1 tsp paprika powder
1 ball mozzarella
1 tbsp pine nuts, toasted
150 g cherry tomatoes

Preparation

Put a little Becel liquid with olive oil in a deep frying pan or wok. Add the potatoes and fry them for about 8 to 10 minutes on medium to high heat so that they turn slightly brown and are al dente. Add the Italian herbs and paprika powder to the potatoes.

Cut the zucchini into cubes and the tomatoes in half. Add the zucchini to the potatoes and cook for a few more minutes. Then add the tomatoes and heat through briefly. Tear the mozzarella into pieces and divide over the pan with the potatoes and vegetables. Put the lid on the pan and let the mozzarella melt slightly. Serve this Italian casserole dish with toasted pine nuts and fresh basil.

This article was produced in collaboration with Becel.


Source: Leukerecepten by leukerecepten-nl.
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