In a large 12-inch nonstick skillet**, heat 3 tablespoons olive oil over medium heat. Add in your diced potatoes and season with kosher salt, dried thyme, garlic powder, onion powder, paprika, and black pepper. Stir your diced potatoes together to coat the cubes in all of the seasonings before spreading them out in an even layer. Allow potatoes to crisp up on the sides, stirring every 3 to 5 minutes, until the potatoes have crispy edges and are slightly fork tender. This can take approximately 10 to 15 minutes.

Once potatoes are slightly crispy, add in the zucchini, broccoli greens, and tomatoes. Stir together to combine all vegetables. Taste and adjust seasoning as desired. Cook vegetables another 5 to 7 minutes until your greens are wilted and your tomatoes and zucchini are slightly softened. Remove from heat and serve.

If prepping for the week, allow to cool to room tempt before storing in containers. Store in the fridge for up to 5 days.

Note**— if you do not have a 12-inch skillet use whichever size you have; prepare potatoes and veggies in batches following steps above. This will help to keep potatoes crispy around the edges and not steam them, which will make them mushy.