POTATO, ZUCCHINI, AND TOMATO GRATIN
Drizzle fruity extra-virgin olive oil over thin slices of potato, zucchini, and tomato for a low-fat summery potato gratin. A sprinkling of cheese provides nutty flavor.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees with rack in upper third. Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic. Using a mandoline or a very sharp knife, slice potatoes and zucchini as thinly as possible into rounds. Arrange potatoes, zucchini, and tomatoes in overlapping layers around prepared dish, and sprinkle with the salt and pepper. Drizzle with remaining 4 teaspoons oil, and sprinkle with thyme and cheese.
- Cover with foil; bake until potatoes are tender, 35 to 45 minutes. Remove foil; continue baking until top is golden brown, about 25 minutes more. Remove from oven; and serve immediately.
Nutrition Facts : Calories 175 g, Cholesterol 15 g, Fat 11 g, Fiber 5 g, Protein 8 g, Sodium 255 g
PAN-FRIED ZUCCHINI WITH ANCHOVY VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat. Add half of the olive oil and heat until it shimmers. Add half of the zucchini slices so they lay in one single layer. Cook until deep golden brown, about 4 minutes. Sprinkle with 1/4 teaspoon salt. Flip each slice and cook an additional 4 minutes to brown the other side. Remove to a paper towel-lined plate and continue with the remaining oil, zucchini and salt. Place drained zucchini on a platter and sprinkle with the Parmesan.
- When all the zucchini has been removed, turn off the heat and pour off all but 1 tablespoon of oil from the skillet. Add the anchovy paste and break apart with a wooden spoon until it dissolves and smells toasted. Add the capers, oregano, red pepper flakes and tomato. Squeeze in the lemon juice and stir. Spoon the tomato mixture over the zucchini and sprinkle with the chopped parsley.
ELEGANT ZUCCHINI AND TOMATOES
This is a quick and easy vegetable dish my mother made frequently, using vegetables fresh from our garden. Almost any type of cheese can be substituted if your family doesn't care for blue cheese.
Provided by DOUGGEE
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Crumble, and return to pan. Add zucchini, onion, and salt to the bacon; cook, stirring frequently, until zucchini is tender-crisp. Add tomato wedges, basil, and ground black pepper; heat, stirring gently, until tomatoes are warm.
- Using a slotted spoon, transfer vegetable mixture to a serving bowl. Top with crumbled blue cheese.
Nutrition Facts : Calories 71.7 calories, Carbohydrate 5.4 g, Cholesterol 7.9 mg, Fat 4.6 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 1.9 g, Sodium 130.6 mg, Sugar 2.9 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
ANCHOVIED TOMATOES, ZUCCHINI AND POTATOES
Provided by Marian Burros
Categories easy, side dish
Time 40m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Scrub but do not peel potatoes. Put in pot with water to cover; cover and cook until done, about 20 minutes.
- Mince garlic.
- Scrub, trim and slice zucchini in food processor. Wash, trim and slice tomatoes in food processor.
- Heat oil in nonstick medium-large skillet and saute garlic, zucchini and tomatoes over medium-high heat.
- Wash and dry anchovies and mince. Add to vegetables. Cook about 10 minutes.
- Drain potatoes and cut into large pieces. Add to vegetables, stirring to coat well. Season with pepper.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 4 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 175 milligrams, Sugar 9 grams
ZUCCHINI WITH TOMATOES AND ANCHOVIES
Number Of Ingredients 7
Steps:
- 1 Scrub the zucchini with a brush under cold running water. Trim off the ends. Cut into 1/8-inch slices. 2 Place a rack in the center of the oven. Preheat the oven to 375°F. Oil a 13 × 9 × 2-inch baking pan. Arrange the zucchini and tomatoes in overlapping rows in the pan. 3 In a medium bowl, stir together the bread crumbs, anchovies, oil, garlic, and salt and pepper to taste. Scatter the mixture over the vegetables. 4 Bake 30 minutes, or until the vegetables are tender. Let rest 10 minutes before serving. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
POTATO, ZUCCHINI, AND TOMATO GRATIN
Provided by Lora Zarubin
Categories Cheese Potato Tomato Side Bake Christmas Thanksgiving Vegetarian High Fiber Oscars Dinner Casserole/Gratin Parmesan Zucchini Family Reunion Low Cholesterol Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 250°F. Line rimmed baking sheet with parchment paper. Arrange tomato halves, cut side up, on prepared sheet. Drizzle 1/2 cup olive oil over tomatoes; sprinkle with salt. Roast in oven until soft, about 1 hour. Cool slightly. Using fingertips, slip skins off tomato halves. Set tomatoes aside. Increase oven temperature to 375°F.
- Line another rimmed baking sheet with parchment paper. Combine potato slices and 1/4 cup olive oil in medium bowl; sprinkle with salt and pepper and toss to coat. Arrange potatoes in single layer on prepared sheet; drizzle any oil from bowl over. Roast until soft and beginning to brown, about 25 minutes. Cool.
- Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle zucchini with salt and pepper. Working in batches, add zucchini to skillet; sauté until lightly browned, about 1 minute per side. Transfer to paper towels to drain. Cool.
- Lightly oil 13x9x2-inch ceramic or glass baking dish. Starting at outer edges of baking dish and working toward center, alternate potato slices, zucchini slices, and tomato halves, overlapping slightly. Sprinkle with salt and pepper, then thyme leaves and Parmesan. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Preheat oven to 350°F. Bake gratin uncovered until cheese melts and juices bubble at edges, about 35 minutes.
MASHED POTATOES WITH ANCHOVIES
Make and share this Mashed Potatoes With Anchovies recipe from Food.com.
Provided by hectorthebat
Categories Mashed Potatoes
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and cut the potatoes in 1/2-inch slices. Rinse under cold water and transfer to a large saucepan. Add cold water to cover the potatoes by an inch and add the salt. Set over medium-high heat, cover, and bring to a simmer. Remove the lid, lower the heat to medium, and cook for 15 to 20 minutes, until tender.
- While the potatoes cook, mash the anchovies, garlic, pepper, and 1 tablespoon of the olive oil with a mortar and pestle, or with a bowl and fork. Combine the anchovy mixture with the cream and warm up for a few seconds in the microwave (or in a small saucepan over medium heat) until hot but not boiling.
- Drain the potatoes and return to the pan. Add the anchovy mixture and the remaining 3 tablespoons olive oil. Set the pan over medium-low heat, and mash the potatoes with a fork or potato ricer, incorporating the other ingredients. Taste, adjust the seasoning, and keep warm until ready to serve.
Nutrition Facts : Calories 417.3, Fat 25.6, SaturatedFat 8.8, Cholesterol 47.6, Sodium 900, Carbohydrate 41.1, Fiber 5.1, Sugar 1.8, Protein 7.6
TO DIE FOR ZUCCHINI AND TOMATOES !!!!
OK this is sooooooooo Good. I could eat this 3 times a night and not get sick of it. Zesty and spicy and very tasty.The tomatoes really add to the flavor
Provided by Shirl J 831
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Chop finely the onion.
- Slice the zucchini (not to thick).
- Saute the zucchini with the onion, garlic.
- Add all your seasonings.
- Saute this for a few minutes in a pan sprayed with butter pam.
- Do not saute too long as you do not want the zucchini soft.
- Add the tomatoes and simmer few minutes.
- Remove from heat and serve on plates adding parmesan cheese on top.
POTATOES WITH ANCHOVY AND PESTO
Provided by Mark Bittman
Categories weekday, side dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375.
- Slice potatoes up to 1/4-inch thick.
- In a food processor, combine 2 cups basil leaves, 1 clove garlic, 2 tablespoons pine nuts, 4 anchovy fillets, 1/4 cup olive oil and 1/2 cup grated Parmesan. Pulse until blended, adding another 2 to 4 tablespoons of oil until smooth.
- Toss with potatoes. Layer in an 8-by-10 baking dish and bake until top is browned and potatoes are done, about 55 minutes.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 21 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 237 milligrams, Sugar 1 gram, TransFat 0 grams
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.
More about "anchovied tomatoes zucchini and potatoes recipes"
ZUCCHINI, TOMATO AND POTATO CASSEROLE - FRUGAL MOM EH!
From frugalmomeh.com
ZUCCHINI POTATO BAKE RECIPE (VIDEO)
From natashaskitchen.com
EASY ROASTED POTATOES AND ZUCCHINI RECIPE - OH MY …
From ohmy-creative.com
PAN-FRIED ZUCCHINI WITH ANCHOVY VINAIGRETTE | GIADZY
From giadzy.com
ITALIAN ZUCCHINI-TOPPED BAKED POTATO RECIPE | EATINGWELL
From eatingwell.com
CURTIS STONE’S ZUCCHINI AND ANCHOVY PASTA - RACHAEL …
From rachaelrayshow.com
POTATO, ZUCCHINI AND TOMATO STOUP | RECIPE - RACHAEL …
From rachaelrayshow.com
ZUCCHINI AND POTATO CASSEROLE - PLANT-BASED ON A BUDGET
From plantbasedonabudget.com
CREAMY POTATO AND ZUCCHINI AU GRATIN - 2 SISTERS …
From 2sistersrecipes.com
LEARN TO COOK 4 - POTATOES: 77 RECIPES WITH POTATOES COMBINED …
From amazon.ca
Author Eva Accenti, Ettore AccentiFormat Kindle Edition
SAUTEED SNAPPER WITH ZUCCHINI, TOMATOES AND ANCHOVIES
From bigoven.com
ZUCCHINI SALAD WITH ANCHOVIES, MOZZARELLA AND CONFIT TOMATO
From cookingwithserrats.com
TAGLIATELLE WITH ANCHOVIES, DRIED TOMATOES, ZUCCHINI ...
From rosacooking.com
ROASTED TOMATOES, ZUCCHINI, AND POTATOES WITH …
From seriouseats.com
ZUCCHINI-POTATO CASSEROLE RECIPE | SOUTHERN LIVING
From southernliving.com
POTATO AND ZUCCHINI SALAD RECIPE | BON APPéTIT
From bonappetit.com
ANCHOVIED TOMATOES, ZUCCHINI AND POTATOES - DINING AND COOKING
From diningandcooking.com
POTATO, TOMATO AND ZUCCHINI CASSEROLE - HEATHER MANGIERI NUTRITION
From heathermangieri.com
ROAST POTATOES WITH TOMATOES AND ANCHOVIES | THE COOK UP | GEN …
From sbs.com.au
MARTHA STEWART'S POTATO, ZUCCHINI, AND TOMATO GRATIN - EVERYDAY …
From everydaycookingadventures.com
OVEN-BAKED POTATO, ZUCCHINI AND TOMATO - WEIRDCOMBINATIONS
From weirdcombinations.com
BAKED POTATOES AND ZUCCHINI - COOKTORIA
From cooktoria.com
DELICIOUS ZUCCHINI AND POTATO CASSEROLE - ROSEVINE COTTAGE GIRLS
From rosevinecottagegirls.com
GARLIC HERB ROASTED POTATOES RECIPE WITH CARROTS AND ZUCCHINI
From eatwell101.com
POTATO AND ANCHOVY BAKE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
ITALIAN ROASTED POTATOES ZUCCHINI - AUTHENTIC ITALIAN RECIPES
From anitalianinmykitchen.com
15+ 30-MINUTE VEGETARIAN SUMMER DINNER RECIPES | EATINGWELL
From eatingwell.com
RECIPE: ROASTED NEW POTATOES WITH ANCHOVIES, GARLIC & PARSLEY
From edibletcetera.com
ZUCCHINI WITH TOMATOES AND GARLIC: A 30 MINUTE RECIPE
From inventyourrecipe.com
10 BEST ROASTED POTATOES ZUCCHINI CARROTS RECIPES | YUMMLY
From yummly.com
ROASTED POTATOES, ZUCCHINI, ONIONS & PANCETTA RECIPE - ITALIAN …
From italianfoodforever.com
ZUCCHINI, POTATO AND TOMATO CASSEROLE {VEGAN} - THEVEGLIFE
From theveglife.com
TOMATO, POTATO, ZUCCHINI, SUMMER SQUASH “CASSEROLE” RECIPE
From everybodylovesitalian.com
ROASTED SWEET POTATOES AND ZUCCHINI - FORK IN THE ROAD
From forkintheroad.co
ROASTED ZUCCHINI AND TOMATOES - FORK IN THE ROAD
From forkintheroad.co
POTATO, ZUCCHINI, AND TOMATO GRATIN RECIPE | BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love