Hot Crushed Potatoes Recipe Recipe For Zucchini

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BAKED POTATOES AND ZUCCHINI



Baked Potatoes and Zucchini image

These Baked Potatoes and Zucchini are an easy one-tray side dish that's tasty and simple. You'll love the boost of flavor these vegetables get from the homemade sauce in this recipe.

Provided by Tania Sheff

Categories     Side Dish

Time 1h

Number Of Ingredients 10

4 medium Yukon Gold potatoes, peeled and diced ((about 1 1/2 lbs.))
2 medium zucchinis, diced
1/4 cup olive oil
2 tbsp. mustard
1 tbsp. lemon juice
1 tsp. maple syrup (or sweetner of choice)
1 tsp. garlic powder
1 tsp. paprika
1 tsp. sea salt (or to taste)
1/2 tsp. pepper (or to taste)

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.

Nutrition Facts : Calories 317 kcal, Carbohydrate 43 g, Protein 6 g, Fat 14 g, SaturatedFat 2 g, Sodium 584 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving

ZUCCHINI AND POTATO BAKE



Zucchini and Potato Bake image

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

2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, peeled and cut into large chunks
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
½ cup dry bread crumbs
¼ cup olive oil
paprika to taste
salt to taste
ground black pepper to taste

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 POTATOES JAMBOT



Zucchini and Potatoes Jambot image

Provided by Martha Stewart

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
1 small yellow onion, chopped
2 potatoes, peeled and cubed (slightly larger than zucchini cubes)
2 zucchini, cubed
Coarse salt
Ground black pepper
1 teaspoon dry Italian seasoning (or a combination of oregano and thyme)
Chopped parsley, for garnish (optional)

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.

POTATO, ZUCCHINI, AND TOMATO GRATIN



Potato, Zucchini, and Tomato Gratin image

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

5 teaspoons extra-virgin olive oil
2 garlic cloves, minced
1 pound Yukon gold potatoes, peeled
1 medium zucchini (about 8 ounces)
2 vine-ripened or other ripe tomatoes (about 3/4 pound), sliced into 1/4-inch rounds
1/4 teaspoon coarse salt
Freshly ground pepper
1 teaspoon finely chopped fresh thyme
2 ounces finely grated Cantal or cheddar cheese

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

POTATOES AND ZUCCHINI HASH BROWN



Potatoes and Zucchini Hash Brown image

Make and share this Potatoes and Zucchini Hash Brown recipe from Food.com.

Provided by foodart

Categories     Breakfast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

8 large red potatoes
1/8 cup bacon drippings
1/8 cup butter
3 zucchini
1 red onion
2 garlic cloves, minced
1 cup shredded mozzarella cheese
1 cup tomatoes
salt
pepper

Steps:

  • Wash and dry the red potatoes and with a small knife made small cut into the potatoes and place into the microwave and place on high for 10 minutes and check for doneness. Repeat this at 5 minutes on high setting until done. Remove the potatoes and set aside to cool. Place the cool potatoes and with the side of the knife crushed the potatoes free form and light chop the potatoes.
  • Slice the zucchini and onion into 1/4" slices and set aside.
  • Diced the tomatoes and set aside.
  • In a large skillet over a medium high heat add 1/4 stick of butter, zucchini, onion and garlic and salt and pepper and when it al dente remove and pour into a plate.
  • In a large skillet over a medium high heat add dipping and butter and when it melted add the red potatoes and salt and pepper the mixture and sauté until golden and golden brown. Add in the zucchini mixture and combine and pour into a serving platter top with diced tomatoes and top with Mozzarella cheese and when the cheese is melted serve.

Nutrition Facts : Calories 755.6, Fat 20.1, SaturatedFat 10.2, Cholesterol 43.5, Sodium 384.1, Carbohydrate 127.3, Fiber 15.1, Sugar 15.8, Protein 22.8

CRASH HOT POTATOES



Crash Hot Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 4

12 small yellow potatoes
Kosher salt
3 tablespoons olive oil
Fresh ground black pepper

Steps:

  • In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 12 minutes.
  • Preheat the oven to 475 degrees F.
  • Place the potatoes on a baking sheet. Using a potato masher, gently press down to mash each one. The tops of the potatoes should be really textured. Drizzle the tops of the potatoes with the olive oil. Sprinkle generously with salt and pepper. Bake until golden brown and crisp, about 15 minutes. These are absolutely irresistible!

SPICY GARLIC POTATOES AND ZUCCHINI



Spicy Garlic Potatoes and Zucchini image

Categories     Garlic     Potato     Side     Sauté     Vegetarian     Zucchini     Summer     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

2 pounds small yellow-fleshed potatoes (preferably fingerling)
5 large garlic cloves, smashed with flat side of a large knife
3 1/2 tablespoons vegetable oil
3/4 teaspoon dried hot red pepper flakes
1 pound baby zucchini, halved lengthwise
1/2 teaspoon salt

Steps:

  • Cover potatoes with salted cold water by 1 inch in a 4-quart saucepan, then simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and let stand until cool enough to handle, about 15 minutes. Peel potatoes and halve lengthwise.
  • Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is pale golden, about 2 minutes. Discard garlic, then stir potatoes and red pepper flakes into oil and sauté over moderately high heat, stirring occasionally, until potatoes begin to turn golden brown, 8 to 10 minutes.
  • While sautéing potatoes, cook zucchini in a pot of boiling salted water until just tender, 2 to 3 minutes, then drain in a colander.
  • Transfer potatoes with a slotted spoon to a bowl, then add zucchini to oil in skillet and sauté over moderately high heat, stirring, until hot, about 1 minute. Return potatoes to skillet and stir in salt.

ZUCCHINI AND OLIVE MASHED POTATOES



Zucchini and Olive Mashed Potatoes image

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

2 1/2 pounds boiling potatoes
1 ounce dried tomatoes (about 1/2 cup)
2 pounds zucchini (about 4 medium)
10 Kalamata or other brine-cured black olives
4 garlic cloves
2 teaspoons olive oil

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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