Zucchini Twice Baked Potatoes Food

BAKED POTATOES AND ZUCCHINI

Steps:

• In a small bowl, whisk all of the sauce ingredients together thoroughly. Then set them aside.
• Place the diced potatoes into a medium mixing bowl and pour half of the sauce over them. Mix well. Then transfer the potatoes to a parchment-lined baking tray and bake at 400°F for 20 minutes.
• Meanwhile, place the diced zucchini into the same mixing bowl (no need to wash it). Add the rest of the sauce and mix well.
• After 20 minutes, remove the potatoes from the oven and add the zucchini to them. Mix the vegetables together thoroughly and return the tray to the oven for another 25-30 minutes, or until the potatoes are golden and the zucchini have softened and cooked through.

BRIAM (GREEK BAKED ZUCCHINI AND POTATOES)

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.

ZUCCHINI TWICE-BAKED POTATOES

Steps:

• Scrub and pierce potatoes. Bake at 400° for 50-75 minutes or until tender. Cool until easy to handle. Reduce heat to 350°. In a large skillet, saute zucchini and onion in 1 tablespoon butter until tender. Drain and set aside., Scoop out the potato pulp, leaving a thin shell; place pulp in a bowl and mash. Add the sour cream, salt, pepper and remaining butter; mash. Stir in zucchini mixture. Spoon into potato shells. Sprinkle with cheese. , Place on a baking sheet. Bake at 20-25 minutes or until heated through and cheese is melted.

ZUCCHINI AND POTATO BAKE

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.

BROILED ZUCCHINI AND POTATOES WITH PARMESAN CRUST

Steps:

• Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.
• Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.
• Preheat the broiler. Line a baking sheet with foil. Place the browed zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.

TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
• Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
• With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
• Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
• Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

ZUCCHINI BOATS

Steps:

• PREP: Preheat the oven to 400 degrees F. Spray a 9x13-inch baking dish with cooking spray and set aside.
• ZUCCHINIS: Cut the zucchini in half lengthwise. Use a small spoon to carefully scoop the flesh out of the zucchini, leaving a good border along the edges of the zucchini. Place the zucchini halves in the prepared baking dish (See Note 1) and drizzle 1 tablespoon olive oil over the zucchinis. Rub the oil into the zucchini and add a small sprinkle of salt and pepper (the filling is salted, so just a pinch here!). Bake for 5 minutes and remove.
• SAUSAGE MIXTURE: Meanwhile, heat the olive oil in a large pan and add the onion and cook, 3-5 minutes or until onion is beginning to become translucent. Add in the garlic. Cook, stirring constantly, for 30 seconds. Move onion and garlic to edges and add sausage to the middle of the pan. Cook and stir, breaking up with a wooden spoon into small crumbles, until cooked through and no longer pink, about 5-7 minutes. Drain off any grease if needed.
• SAUSAGE MIXTURE CONT.: Add all the seasonings (oregano, thyme, Italian seasoning, beef bouillon powder, and salt and pepper to taste), tomato paste and Worcestershire sauce. Stir, cooking over medium heat, for 1 minute or until very fragrant. Add in the marinara sauce and bring to a simmer. Simmer for 5 minutes.
• FILL ZUCCHINI SHELLS: Spoon the meat mixture evenly into the zucchini shells, it should fill 8 medium-sized zucchini halves. Add the freshly grated cheese evenly on top.
• BAKE: Bake for 20-25 minutes, or until zucchini is crisp tender (it should still have a bite too it, not be mushy!) and cheese is melted. If desired, add fresh parsley and serve immediately.

BAKED ZUCCHINI POTATO LATKES

Steps:

• shred the potato and zucchini with a cheese grater, chop the onion. mix together with the salt and let sit for 10 min to draw out some of the liquid.
• drain the veggies well, give them a little squeeze. they don't have to be perfectly dry but do the best you can.
• mix in the remaining ingredients, preheat the oven to 425f and line a baking sheet with parchment paper. just greasing it wont work, they'll stick anyways.
• form the mix into little cakes about 1/2 inch thick by 2-3 inches around. bake for 10-15 min, flip and bake another 10-15 min or until crispy and browned on both sides.
• serve with sour cream with chopped green onion mixed inches.

ZUCCHINI TWICE-BAKED POTATOES

Steps:

• Scrub and pierce potatoes.
• Bake at 400°F for 50-75 minutes or until tender.
• Cool until easy to handle.
• Reduce heat to 350°F.
• In a skillet, sauté zucchini and onion in 1 tablespoons butter until tender.
• Drain and set aside.
• Scoop out potato pulp, leaving a thin shell.
• Put pulp in bowl and mash.
• Add sour cream, salt, pepper, and remaining butter, mash again.
• Stir in zucchini mixture.
• Spoon into potato shells.
• Sprinkle with cheese.
• Place on baking sheet.
• Bake for 20-25 minutes or until heated through and cheese is melted.
• Preparation time is not included in the active work time.

ZUCCHINI AND POTATOES JAMBOT

Steps:

• Heat a 12-inch straight-sided skillet. Add oil, onion, and butter. Add potatoes and cook 10 minutes, stirring occasionally. Add zucchini, salt, pepper, and Italian seasoning and saute 8 to 10 minutes more, until zucchini are just tender. To serve, garnish with parsley.

ZUCCHINI STEW WITH POTATOES

Steps:

• Heat the olive oil in a large pot or dutch oven over medium heat.
• Saute the onion in the oil for a few minutes until soft and slightly translucent.
• Add the garlic and saute about 30 more seconds until fragrant.
• Then add the zucchini, potatoes, carrots and red bell pepper to the pot and saute for 5 minutes.
• Next add the tomatoes with their juice to the vegetable mixture. Press down the tomatoes and break them apart with a wooden spoon.
• Bring the stew to a low boil, then lower the heat and simmer,uncovered, stirring occasionally, until the potatoes are tender and the stew has thickened.
• Season to taste with salt and pepper and remove the stew from the heat.
• Stir in the parsley and serve.