Tender Squid with Potatoes, Zucchini, and Pecorino

Peel and slice the potatoes into thin rounds.

Slice the zucchini into thin rounds as well.

Cook the Potatoes and Zucchini:

In a large skillet, heat a tablespoon of olive oil over medium heat.

Add the sliced potatoes and zucchini. Season with salt and pepper.

Cook for about 8-10 minutes, stirring occasionally, until the vegetables are tender and lightly browned. Remove from the skillet and set aside.

Cook the Squid:

In the same skillet, add a bit more olive oil if necessary.

Add the squid rings to the skillet and cook for 3-4 minutes, just until the squid turns opaque and tender. Be careful not to overcook, as squid can become tough if cooked for too long.

Season the squid with salt and pepper to taste.

Assemble the Dish: