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
ROASTED SALMON SALAD WITH ZUCCHINI AND POTATOES
Steps:
- For the salmon and vegetables: Preheat the oven to 400 degrees F.
- Combine the olive oil, garlic, dill, finely chopped shallot, lemon juice, red pepper flakes and smoked paprika in a small bowl or jar. Shake or stir to combine. Set aside.
- Fold a large piece of parchment paper in half, unfold it and drizzle with a little olive oil. On the bottom half of the parchment, layer the potatoes, zucchini and sliced shallots, seasoning each layer with salt and pepper. Place the salmon on top of the bed of veggies. Drizzle with about half of the lemon dressing (reserve the rest for serving), making sure to include the garlic and spices as you drizzle. Lay the lemon slices on top of the salmon. Fold the parchment over the salmon and fold the edges to seal in all the ingredients. Place the pouch on a sheet pan and bake until the salmon is just cooked and the vegetables are tender, about 20 minutes.
- For the salad and vinaigrette: Meanwhile, add the red wine vinegar, Dijon mustard, honey, salt and garlic to a small bowl and mix to combine. In a slow steady stream, add 2 to 4 tablespoons olive oil, stirring as you go to emulsify.
- To serve, add the greens to a bowl and toss with the vinaigrette. Top with the kalamata olives, feta and cucumber.
- Unwrap the parchment and transfer the salmon and vegetables to the top of the salad. Serve with the reserved lemon dressing on the side.
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
CRUSHED POTATOES
Make and share this Crushed Potatoes recipe from Food.com.
Provided by lazyme
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Peel potatoes and quarter.
- In a saucepan cover potatoes with cold salted water by 1 inch and simmer 15 minutes, or until just tender.
- Drain potatoes in a colander and let stand 5 minutes.
- Finely chop white and light green parts of scallions. Finely chop parsley.
- In saucepan heat oil and chopped scallions over moderate heat until oil begins to sizzle and add potatoes.
- With a fork lightly crush potatoes into scallion oil (do not mash completely). Season potatoes with salt and pepper and stir in parsley.
Nutrition Facts : Calories 301.8, Fat 27.2, SaturatedFat 3.8, Sodium 12.8, Carbohydrate 14.1, Fiber 2.3, Sugar 1, Protein 2
CRUSHED POTATOES AND OLIVES
I have no idea where this came from - torn from a magazine at some stage . Preparation time does not include time to boil potatoes.
Provided by katew
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven 180 C.
- Roughly crush cooked potatoes.
- Toss with remaining ingredients.
- Season well.
- Loosely pack into an ovenproof dish.
- Bake 20 minutes.
CRUSHED POTATOES
A laid-back alternative to mash, you don't even need to peel the potatoes for this
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Supper, Vegetable
Time 20m
Number Of Ingredients 4
Steps:
- Cut the potatoes into cubes but keep the skin on. Cook in a pan of simmering salted water until just tender, about 10-15 minutes, and then drain. Add back to the pan with the parsley and some seasoning and crush lightly with a masher or the back of a fork.
- Add a splash of white wine vinegar and a slug of olive oil and gently mix in. Add more of each if it needs it.
Nutrition Facts : Calories 205 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 42.6 grams carbohydrates, Fiber 3.1 grams fiber, Protein 4.6 grams protein, Sodium 0.41 milligram of sodium
CRUSHED NEW POTATOES
Make more of new potatoes with Gordon's summery side dish. As easy to adjust for one as for a crowd
Provided by Gordon Ramsay
Categories Buffet, Dinner, Side dish
Time 50m
Number Of Ingredients 4
Steps:
- Cook the potatoes in boiling salted water for about 15 mins until completely cooked through. Peeling the potatoes isn't essential, but I think it gives a smoother finish to the dish.
- Drain, tip into a bowl, and crush with the olive oil until broken but not mashed. Stir through the spring onions and the olives, then season to taste and serve.
Nutrition Facts : Calories 132 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium
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.
ROASTED ZUCCHINI, CARROTS & SWEET POTATOES RECIPE
Provided by felcrs0513
Number Of Ingredients 3
Steps:
- The trick here is roasting. Roasting at a high temp in the oven for about 20 minutes can work some serious magic. (Caramelization is always your friend.) Feel free to throw some other veggies in the mix too. Zucchini is my favorite because it takes on seasoning so well - but peppers, sweet potatoes, green beans, etc. can all be transformed in the same way. Follow these simple steps and you'll be on your way to making some shockingly delightful savory treats that you can feel awesome about. Preheat oven to 220 C/425 F Cut your veggies into 8-cm/3-inch sticks, making sure they are even in thickness. Line a baking tray with baking paper and a light layer of olive oil. Add your favorite seasonings. Go with the usual salt & pepper and branch out to one or two of the following (Choose Your Own Adventure-style): paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage - really, whatever takes your fancy and suits your meal. Using premixed spice blends is a great option too - Italian, Mexican, Old Bay - you know, just not all at once. (Today I used salt & pepper + smokey paprika and crushed red peppers.) Lightly toss your vegetables with a tablespoon or so of olive oil (not too much) and the herbs and spices. Spread your seasoned veggies over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.
GREEN BEAN, ZUCCHINI AND POTATO STEW
Categories Soup/Stew Potato Vegetable Stew Vegetarian Wheat/Gluten-Free Green Bean Zucchini Spring Healthy Vegan Bon Appétit
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Heat oil in heavy large nonstick skillet over medium-high heat. Add onion and sauté 5 minute Add green beans and cayenne pepper and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve warm or at room temperature.
ZUCCHINI AND POTATOES JAMBOT
Provided by Martha Stewart
Number Of Ingredients 8
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.
SKILLET POTATOES WITH OLIVES AND LEMON
Provided by Shelley Wiseman
Categories Olive Potato Vegetarian Quick & Easy Lemon Vegan Gourmet
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Smash olives with flat side of a large knife, then discard pits and chop olives. Toss potatoes with olives, oil, zest, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 10-inch heavy skillet, then add water and bring to a boil.
- Cover skillet and boil over medium heat until potatoes are tender, 10 to 12 minutes. Remove lid and cook, stirring, until water is evaporated, 1 to 2 minutes. Serve sprinkled with parsley.
SMASHED POTATOES
This recipe is for smashed, not mashed, potatoes. Multicolored potatoes are flattened, seasoned, and roasted until crisp. Top with sour cream and chives when serving.
Provided by Martha Stewart
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees.
- Bring potatoes to a boil in a large pot of water generously seasoned with salt. Cook until fork tender, about 8 minutes. Drain and let cool slightly, about 10 minutes.
- Drizzle two rimmed baking sheets with 1 to 2 tablespoons oil each. Arrange potatoes on baking sheet and lightly crush each potato with the heel of your hand until potatoes are about ½ inch thick. Brush potatoes with remaining oil. Season with salt and pepper and sprinkle with thyme. Roast, turning halfway through baking time, until golden and crisp, about 25 minutes.
- Serve with sour cream and chives, if desired.
CHEEZY POTATOES
This easy to make casserole is packed with potatoes and Cheddar cheese. It's a perfect side dish for any Thanksgiving table.
Provided by TRISHAD
Categories Side Dish Potato Side Dish Recipes
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large baking dish, mix together potatoes, soup and sour cream. Mix in cheese and butter. Salt and pepper to taste, if desired. Top the mixture with potato chips.
- Bake 60 minutes in the preheated oven, or until the mixture is bubbly and lightly brown.
- Remove from oven and let stand 15 minutes before serving.
Nutrition Facts : Calories 573.2 calories, Carbohydrate 22.4 g, Cholesterol 115.8 mg, Fat 49.6 g, Fiber 1.8 g, Protein 18.2 g, SaturatedFat 29.2 g, Sodium 769.5 mg, Sugar 0.7 g
More about "crushed potatoes and olives recipes recipe for zucchini"
CRUSHED POTATO & OLIVE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Estimated Reading Time 50 secsCategory Side
CRUSHED POTATOES WITH FETA AND OLIVES - GOOD HOUSEKEEPING
From goodhousekeeping.com
- Cook the potatoes in their skins in a pan of boiling salted water for 15min or until tender. Drain, return to the pan and crush roughly. Add the olive oil, olives, flat-leafed parsley and feta cheese. Season and toss together - don't over-mix or the potatoes will become glutinous.
CRUSHED POTATOES WITH SPICED OLIVE OIL RECIPE - JUSTIN CHAPPLE
From foodandwine.com
- Place potatoes in a large pot. Add water to cover by 1 inch, and bring to a boil over medium-high. Add 2 tablespoons salt, reduce heat to medium, and simmer until tender, 25 to 30 minutes.
- Meanwhile, combine caraway seeds, coriander seeds, and fennel seeds in a small skillet. Cook over medium, stirring constantly, until spices are very fragrant, toasted, and seeds begin to pop, about 5 minutes. Transfer to a mortar, and crush with a pestle. Stir together crushed seeds and olive oil in a medium bowl until well combined.
- Drain potatoes, and cut in half lengthwise. Place a wire rack over a large bowl. Working in batches, place potato halves, cut side down, on rack, and press through until only the skin remains; discard skins. Fold spiced olive oil into potatoes; gently stir in pepper and remaining 1 tablespoon salt. Serve warm or at room temperature.
ONE-POT GREEK ZUCCHINI RICE - OLIVE TOMATO
From olivetomato.com
- In a medium pot heat the olive oil until it starts to shimmer. Add the onion and sauté until soft for about 5 minutes. Then add the zucchini and swirl for a 1-2 minutes and then add the rice and stir gently until the rice is coated with the olive oil.
- Add the tomato, a pinch of sugar (if using), dry mint and about ¼ cup hot water, stir gently, lower heat to low, cover and let it simmer for about 20 minutes until rice is cooked. Add small amounts (2 tbsp at a time) of hot water if rice is drying out.
- Once rice is cooked, remove from heat and add the chopped dill, ½ tsp fine sea salt, and a few grinds of fresh black pepper. Stir gently and cover pot again and let it sit 5 minutes.
POTATO AND ZUCCHINI CREAM SOUP - SO DELICIOUS
SAUTéED RADISHES AND ZUCCHINI - RICARDO
From ricardocuisine.com
GRILLED SWEET POTATOES WITH BLACK OLIVES AND ALMONDS RECIPE
From cnz.to
CHICKEN CRUSHED TOMATOES RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
RECIPE: LAYERED VEGETABLE CASSEROLES WITH POTATOES, ZUCCHINI, AND …
From recipelink.com
SPICY ZUCCHINI, PEPPER AND POTATO SOUP : RECIPES : COOKING …
From cookingchanneltv.com
BAKED ZUCCHINI AND POTATO PATTIES - RECIPE | TASTYCRAZE.COM
From tastycraze.com
SPICED MONKFISH WITH CRUSHED POTATOES, PEPPERS, AND OLIVES RECIPE …
From eatyourbooks.com
POTATO AND ZUCCHINI RECIPE - THERESCIPES.INFO
From therecipes.info
CRUSHED POTATOES RECIPE - ALL THE BEST RECIPES AT CRECIPE.COM
From crecipe.com
SWEET POTATO AND ZUCCHINI BREAD - COLOR MY FOOD
From colormyfood.com
SEA BASS WITH OLIVE CRUSHED POTATOES AND SAUCE VIERGE RECIPE
From foodnewsnews.com
QUINOA WITH CRUSHED TOMATOES, ONIONS & ZUCCHINI RECIPE
From recipes.sparkpeople.com
TIAN OF ZUCCHINI POTATO AND TOMATO - RECIPE | COOKS.COM
From cooks.com
ZUCCHINI AND POTATO TOMATO SOUP RECIPE - THE LITTLE KITCHEN
From thelittlekitchen.net
ZUCCHINI, PEPPERS, POTATOES AND OLIVES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RECIPE: FONTINA-SMOTHERED CHICKEN WITH ZUCCHINI & MASHED …
From blueapron.com
GREEN BEANS, ZUCCHINI AND POTATOES - BIGOVEN.COM
From bigoven.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