We’ve been gathering a LOT of zucchini lately – and there’s only so much zoodles someone can make.

So, I’m excited that Alix and Hugo from A Hedgehog In The Kitchen were happy to come back with a fantastically delish recipe featuring those late summer stars, zucchini.

You can make this recipe as your main dish, or as a side dish, paired with other late-summer goodies! Enjoy!

Sauteed Late-Summer Vegetables from A Hedgehog In The Kitchen

We love cooking in the Summer. It is such a pleasure to gather our straw basket and our two dogs and head out to the market, whether we are in Paris or in Picardy, France along the coast where we are now for the Summer. This sauteed late Summer vegetables recipe was inspired by our market mornings.

This recipe is the perfect late Summer recipe because it uses gorgeous late Summer vegetables such as potatoes, carrots and zucchini with some mushrooms and walnuts thrown in to add that special Autumn feeling to the mix.

Each vegetable and nut brings its own unique flavor to the recipe which is enhanced by our favorite Herbes de Provence, some hot chili flakes, sea salt, black pepper, parmesan and a good quality, organic olive oil.

By cooking each of the vegetables little by little, you are sure to fill your home with the delicious aroma of late Summer vegetables!

Although I absolutely love Summer with its long days, slower pace, travel and general peacefulness, at some point during the second half of Summer, I start to crave Fall. I long for cooler days, windy Parisian walks, colorful leaves covering the ground, chunky knit sweaters and pumpkins, lots of pumpkins!

As we get more and more excited for Fall, we are dreaming about all of the wonderful pumpkin recipes we will make again this year such as pumpkin honey madeleines, pumpkin goat cheese quiche, and pumpkin mushroom bowls with brown rice.


For 2 / Prep time : 10 mins / Cook time : 1 hour

Ingredients :

6 small potatoes
4 small carrots (cuted into 1 inch pieces)
1 zucchini (sliced)
4 mushrooms (diced)
6 walnuts
6 tsp of parmesan (powdered)
1 tsp of herbs of Provence
1/2 tsp of hot chili flakes
Salt and black pepper
Olive oil

Instructions :

Heat olive oil in a casserole on medium heat.
Add potatoes and a pinch of salt and cook for 5 minutes.
Turn the heat to low heat and cook for 30/40 minutes, stirring from time to time. The potatoes are cooked when you can put a fork in them.
Remove the potatoes, put aside.
Turn the heat up to medium heat, put the carrots in the casserole, add salt and cook for 10 minutes.
Put the potatoes back in, add the zucchini and cook for 5 more minutes.
Add the mushrooms, walnuts, Herbes de Provence, chili flakes, a tablespoon of olive oil, salt, black pepper and cook for 5 more minutes.
Serve with parmesan.


Maat van Uitert is a backyard chicken and sustainable living expert. She is also the author of Chickens: Naturally Raising A Sustainable Flock, which was a best seller in it’s Amazon category.  Maat has been featured on NBC, CBS, AOL Finance, Community Chickens, the Huffington Post, Chickens magazine, Backyard Poultry, and Countryside Magazine. She lives on her farm in Southeast Missouri with her husband, two children, and about a million chickens and ducks. You can follow Maat on Facebook here and Instagram here.

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