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
FRESH TOMATO ZUCCHINI SOUP
At a point of abundance with tomatoes and zucchini from my garden I came up with this soup. A friend said it was like a soup you would get at one of those chic 5 star restaurants! Serve with crusty French bread and salad. This soup tastes wonderful after a little cooking or simmering a long time. Sometimes I add cooked rice to give a bit more substance.
Provided by Susan Elane Berry
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.
- In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
- In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.
Nutrition Facts : Calories 87.9 calories, Carbohydrate 10.5 g, Fat 4.8 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 404.4 mg, Sugar 6.3 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
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.
ARMENIAN-STYLE POTATO SALAD
Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.
Provided by Chef John
Categories No Mayo Potato Salad
Time 3h30m
Yield 8
Number Of Ingredients 14
Steps:
- Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
- Transfer cooked potatoes to a large mixing bowl and let cool slightly.
- While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
- Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
- Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
- Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg
BEEF, POTATO, ZUCCHINI AND TOMATO STEW
Provided by Marian Burros
Categories dinner, one pot, main course
Time 25m
Yield 3 servings
Number Of Ingredients 9
Steps:
- Heat nonstick skillet until it is hot; add beef, and saute over medium-high heat until beef browns, stirring to separate.
- Chop whole onion, and when beef is cooked, push it to the side of the pan and saute the onion over medium heat until it softens, just a couple of minutes.
- Wash, trim and coarsely chop tomatoes, and add to the pan.
- Scrub potatoes, cut into 1/4-inch dice and add to pan. Cover, and cook over medium-low heat.
- Meanwhile scrub, trim and cut zucchini into 1/4-inch rounds, and add to pan along with the tomato paste with salt and pepper.
- Wash and chop basil. A couple of minutes before vegetables are tender but still firm, stir in basil and finish cooking.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 314 milligrams, Sugar 11 grams, TransFat 0 grams
POTATO AND ZUCCHINI SOUP
I got this from a fruit and veg stand at my local supermarket. My 2 year old son refused to eat any vegies. So when he ate 3 cups of this at the taste testing stand, we were truly amazed. We tried it and it was delious.
Provided by AussieGal Tracey
Categories Stocks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Chop vegies as roughly as you like.
- Saute with a tablespoon of butter.
- Add enough water to cover, add stock cubes.
- Cook until tender.
- Blend and mash the vegies (with fluid still in pot).
- Add the cream to taste (put more in if you prefer it creamier).
- Serve with salt and pepper to taste.
Nutrition Facts : Calories 328.8, Fat 7.2, SaturatedFat 4.2, Cholesterol 20.6, Sodium 932.9, Carbohydrate 60.4, Fiber 9.1, Sugar 7.5, Protein 9.6
POTATO, ZUCCHINI AND TOMATO STOUP
I saw Rachael Ray prepare this hearty vegetable soup on today's television show. It looks very good and healthy.
Provided by CookingONTheSide
Categories Stocks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a deep pot over medium-high heat with the olive oil.
- Add the onion, garlic, potatoes and zucchini.
- Cook until softened, about 7-8 minutes.
- Add the tomatoes and chicken stock to the pot, and season with salt and freshly ground black pepper.
- Bring the soup up to a boil then turn it down to a simmer.
- Cook for 8-10 minutes.
- Taste and re-season.
- While the soup is simmering, heat a large, nonstick skillet over medium-high heat.
- Add 1/4 cup of cheese in a small mound to the skillet.
- Repeat with the remaining cheese, making sure to keep each mound at least a half inch apart from the others.
- Cook for 3-5 minutes or until golden and crisp.
- Transfer to a cooling rack.
- To serve, ladle the soup into a bowl and top with a cheese crisp.
- Garnish with basil.
Nutrition Facts : Calories 433.9, Fat 15.8, SaturatedFat 5.3, Cholesterol 21.6, Sodium 1130.8, Carbohydrate 56, Fiber 8.2, Sugar 14.7, Protein 20.1
ZUCCHINI AND POTATO SOUP
Number Of Ingredients 8
Steps:
- 1 Prepare the broth, if necessary. Then, pour the oil into a medium pot. Add the onion and cook, stirring frequently, over medium heat until tender and golden, about 10 minutes. 2 Stir in the potatoes and zucchini. Add the broth and salt and pepper to taste. Bring to a simmer and cook until the vegetables are tender, about 30 minutes. 3 Add salt and pepper to taste. Stir in the parsley. Serve with the grated cheese. 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
ZUCCHINI TOMATO SOUP
There's garden-fresh flavor in every spoonful of this easy-to-make soup. I like it for a low-calorie lunch, along with a roll and fruit for dessert. It serves just two, so you don't end up with leftovers. -Nancy Johnson, Laverne, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute zucchini and onion in oil until crisp-tender. Sprinkle with salt. Add the V8 juice, tomato, pepper and basil; cook until heated through. Sprinkle with cheese and bacon if desired.
Nutrition Facts : Calories 89 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 545mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
More about "potato zucchini and tomato stoup recipes"
POTATO, ZUCCHINI AND TOMATO STOUP | RECIPE - RACHAEL RAY …
From rachaelrayshow.com
Estimated Reading Time 3 mins
- Add the tomatoes and chicken stock to the pot, and season with salt and freshly ground black pepper
ZUCCHINI AND POTATO TOMATO SOUP RECIPE - THE LITTLE …
From thelittlekitchen.net
Reviews 44Total Time 45 mins
ITALIAN STYLE ZUCCHINI AND TOMATO SOUP - 2 SISTERS …
From 2sistersrecipes.com
10 BEST CHICKEN WITH ZUCCHINI AND POTATOES RECIPES
From yummly.com
ZUCCHINI, TOMATO AND POTATO CASSEROLE - FRUGAL MOM EH!
From frugalmomeh.com
CREAMY ITALIAN POTATO & ZUCCHINI SOUP - INSIDE THE …
From insidetherustickitchen.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
SAUSAGE, ZUCCHINI & POTATO STOUP | RACHAEL RAY IN …
From rachaelraymag.com
POTATO, ZUCCHINI AND TOMATO SOUP ( SOUPS AND SALADS RECIPE )
From in.pinterest.com
ZUCCHINI AND POTATO SOUP RECIPES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
ZUCCHINI TOMATO SOUP - WILL COOK FOR SMILES
From willcookforsmiles.com
MARTHA STEWART'S POTATO, ZUCCHINI, AND TOMATO GRATIN - EVERYDAY …
From everydaycookingadventures.com
POTATO, ZUCCHINI, AND TOMATO GRATIN RECIPE | BON APPéTIT
From bonappetit.com
POTATO, ZUCCHINI AND TOMATO STOUP | RECIPES, FOOD, ZUCCHINI
From pinterest.com
CALORIES OF POTATO, ZUCCHINI AND TOMATO SOUP ( SOUPS AND SALADS …
From tarladalal.com
TOMATO, POTATO, ZUCCHINI, SUMMER SQUASH “CASSEROLE” RECIPE
From everybodylovesitalian.com
POTATO, ZUCCHINI AND TOMATO SOUP BY TARLA DALAL – THE COOK BOOK
From thecookbook.pk
POTATO, ZUCCHINI AND TOMATO SOUP ( SOUPS AND SALADS RECIPE )
From tarladalal.com
POTATO, ZUCCHINI AND TOMATO STOUP | RECIPES, RECIPE USING …
From pinterest.com
BEST CHINESE FOOD RECIPES: POTATO, ZUCCHINI AND TOMATO STOUP
From chinesefoodrecipesbook.blogspot.com
POTATO AND TOMATO SOUP RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
ZUCCHINI STEW WITH POTATOES - VEGGIES SAVE THE DAY
From veggiessavetheday.com
ZUCCHINI-POTATO CASSEROLE RECIPE | SOUTHERN LIVING
From southernliving.com
THICK CREAMY POTATO SOUP RECIPE - THERESCIPES.INFO
From therecipes.info
POTATO, TOMATO AND ZUCCHINI CASSEROLE - HEATHER MANGIERI NUTRITION
From heathermangieri.com
POTATO, ZUCCHINI AND TOMATO SOUP ( SOUPS AND SALADS RECIPE )
From in.pinterest.com
POTATO, ZUCCHINI AND TOMATO STOUP | RACHAEL RAY SHOW
ZUCCHINI POTATO SOUP RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
ZUCCHINI AND POTATO SOUP - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
ZUCCHINI TOMATO ITALIAN SAUSAGE SOUP RECIPE - EATWELL101
From eatwell101.com
SAUSAGE, ZUCCHINI AND POTATO STOUP - RECIPES LIST
From recipes-list.com
POTATO, ZUCCHINI AND TOMATO STOUP - RACHAEL RAY'S NON PROFIT ...
From yum-o.org
ZUCCHINI TOMATO ITALIAN SAUSAGE SOUP - A FAMILY FEAST®
From afamilyfeast.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