CRISPY ZUCCHINI AND POTATO PANCAKES
Provided by Giada De Laurentiis
Categories appetizer
Time 48m
Yield 32 pancakes
Number Of Ingredients 13
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside
- Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined.
- In a 12-inch nonstick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
- In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste.
- Cut the pancake into 1 1/2-inch squares and arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.
Nutrition Facts : Calories 137 calorie, Fat 12 grams, SaturatedFat 5.5 grams, Cholesterol 26 milligrams, Sodium 163 milligrams, Carbohydrate 6 grams, Fiber 0.5 grams, Protein 3 grams, Sugar 1 grams
BRIAM (GREEK BAKED ZUCCHINI AND POTATOES)
Briam is a traditional Greek roasted vegetable dish with potatoes, zucchini, tomatoes, and red onions with lots of olive oil. It is a typical example of Greek cuisine where a few simple ingredients are turned into an utterly delicious dish with little effort. It can be served as a main course. With olive oil as the only source of fat it is a quintessential example of the Mediterranean diet, and it is vegan to boot. If preferred, serve with a hearty chunk of feta on the side.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European Greek
Time 2h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary. Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Toss all ingredients together so that the vegetables are evenly coated.
- Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving, or serve at room temperature.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 65.8 g, Fat 28.3 g, Fiber 12.5 g, Protein 11.3 g, SaturatedFat 4 g, Sodium 141.4 mg, Sugar 16.2 g
ZUCCHINI AND POTATO BAKE
This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.
Provided by Jana
Categories Side Dish Vegetables Squash Zucchini
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
- Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 35 g, Fat 9.8 g, Fiber 4.8 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 108 mg, Sugar 3.6 g
ZUCCHINI AND BACON POTATOES
Make and share this Zucchini and Bacon Potatoes recipe from Food.com.
Provided by Punky Julster
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a skillet, fry the bacon until almost crisp.
- Drain most of the fat.
- Chop the bacon and return to pan.
- Add sliced zucchini, butter and oil.
- Sautee until slightly soft.
- In a large serving bowl, slice the potatoes about 1/2" thick.
- Add bacon-veggie mixture, salt and freshly ground pepper and mix well.
- Serve hot or warm.
- *You may also use sliced onions in this recipe.
- Add them with the zucchini.
POTATO STUFFED ZUCCHINI
Now, I stuff zucchini more ways than I can count. Sausage, chicken seafood, veggies, white cheese orange cheese, bleu cheese, you name it. Well this happens to be a favorite. I love to serve this with grilled steak or a pork roast because it just goes so well with everything.
Provided by SarasotaCook
Categories Potato
Time 1h10m
Yield 8 Zucchini halves, 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Note -- Potatoes -- Well, you can use some leftover mashed potatoes, you can even buy deli mashed or even the frozen mashed. You could always use even Hungry Jack boxed for this although that would be my last choice.
- Personally I would peel a couple of russet potatoes, dice and put in a bowl with a teaspoon of water, cover with plastic wrap and microwave for 5 minutes until soft. Mash and add some milk/cream/broth and some butter and you have fresh potatoes. Just make 2 cups and set to the side in a medium size bowl.
- Zucchini -- Cut the ends off and cut lengthwise. Scoop out the seeds and discard them. Then scoop out some of the pulp, and keep about 8 tablespoons to mix with the potatoes. Make sure to scoop out enough pulp so you can stuff with the filling. If the the zucchini doesn't sit flat, just cut a little piece off the bottom so it can set flat. Add the 8 tablespoons of the zucchini pulp to the potatoes.
- Bacon -- In a small saute pan, cook the bacon until golden brown. Remove to a paper towel to drain and set to the side and then add to the potatoes and zucchini mix.
- Onion -- In the same pan with 1 teaspoon of the bacon drippings, cook the onion and garlic until lightly brown, just a couple of minutes. Remove and add that to the bowl with the potatoes, zucchini, and bacon.
- Stuffing -- Mix the the potatoes, zucchini, onion and bacon well, add any salt and pepper if necessary and add the parsley and mozzarella cheese. Stuff each zucchini half.
- Topping -- To seed the tomatoes, simple cut the plum tomatoes in half and then squeeze. Most of seeds should just fall out. Then chop. This way you get rid of the bitter seeds and most of the juice.
- Add the tomatoes, bread crumbs, parmesan cheese and olive oil in a small bowl until well combined. Top each zucchini with the breadcrumb, tomato and cheese mixture.
- Bake at 375 for 30-40 minutes until the zucchini is tender and the bread crumbs are golden brown.
MASHED ZUCCHINI
I found this recipe on a site with a collection of South Beach Diet Recipes. It is very simple and flavorful
Provided by Engineer in the Kit
Categories Vegetable
Time 45m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Cut the zucchinis in 1-inch chunks, put them in a pot, cover with water and boil over medium heat.
- Once the zucchinis are very tender (around 15 min), drain them and put them back in the pot. Return the pot to the heat and start mashing them (you can do that with a fork or a potato masher), some water will get out of them, boil them for few minutes until the water evaporates.
- Add the rest of the ingredients and stir.
- You can be creative and add other flavorings such as garlic or other spices.
Nutrition Facts : Calories 43.5, Fat 2.1, SaturatedFat 1.2, Cholesterol 4, Sodium 51.5, Carbohydrate 5.2, Fiber 1.7, Sugar 2.6, Protein 2.6
ZUCCHINI POTATO MASH
Make and share this Zucchini Potato Mash recipe from Food.com.
Provided by Wendy0
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook whole zucchini in water until soft. Drain and mash coarsely.
- Cook potatoes in water until soft. Cool, peel and mash coarsely.
- Combine all ingredients and stir together briskly.
- Serve at room temperature.
Nutrition Facts : Calories 67.6, Fat 2.6, SaturatedFat 0.4, Sodium 204.6, Carbohydrate 10.4, Fiber 1.9, Sugar 1.7, Protein 1.9
ZUCCHINI MASH
Provided by Alexis Touchet
Categories Garlic Vegetable Side Low Carb Low Fat Vegetarian Quick & Easy Low Cal Low Sodium Low/No Sugar Zucchini Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cook bell pepper in oil and 1 tablespoon butter in a wide 4-quart heavy pot over moderately low heat, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and cook, stirring, 1 minute. Add zucchini, water, salt, and pepper and bring to a boil over moderately high heat, then cook at a brisk simmer, covered, 6 minutes. Remove lid and simmer until most of liquid is evaporated and zucchini is soft, about 6 minutes.
- Coarsely mash zucchini with a potato masher and add scallion greens and remaining tablespoon butter, stirring, until butter is incorporated.
ZUCCHINI AND OLIVE MASHED POTATOES
Categories Garlic Olive Potato Tomato Vegetable Side Sauté Low Fat Vegetarian Zucchini Winter Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Peel and quarter potatoes. In a kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, about 25 minutes. Add tomatoes and simmer 5 minutes. Drain vegetables in a colander and transfer potatoes to a large bowl and tomatoes to a cutting board. With a potato masher mash potatoes and keep warm, covered. Cut tomatoes into thin julienne strips.
- Using largest holes of a 4-sided grater, grate zucchini. Pit olives and cut into thin julienne strips. Mince garlic. In a large nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté garlic, stirring, until golden. Add tomatoes, zucchini, olives, and salt and pepper to taste and sauté, stirring, until zucchini is just tender, about 3 minutes.
- Stir zucchini mixture into potatoes until combined well and season with salt and pepper. Potatoes may be made 1 day ahead and chilled, covered. Reheat potatoes, covered, in a 350°F. oven about 30 minutes.
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- Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes. Add zucchini and leek, and cook 6 minutes or until tender. Drain. Return mixture to pan; mash with a potato masher. Cool slightly. Stir in cornstarch and next 4 ingredients (cornstarch through egg).
- Divide potato mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty. Dredge in matzo meal.
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- To prepare potatoes, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain.
- Return potatoes to pan; add 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mash mixture with a potato masher to desired consistency. Cover and keep warm.
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- To prepare ragout, wipe skillet with paper towels. Heat 2 teaspoons oil in skillet over medium heat. Add sliced onion, oregano, and garlic; cook 5 minutes or until lightly browned, stirring frequently. Add mushrooms; cook 7 minutes or until mushrooms are tender, stirring frequently. Add zucchini; cook 2 minutes, stirring frequently.
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