Potato Zucchini And Tomato Stoup Recipes

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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

FRESH TOMATO ZUCCHINI SOUP



Fresh Tomato Zucchini Soup image

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

2 ½ tablespoons olive oil
1 medium zucchini, cubed
1 clove garlic, minced
8 large tomatoes, cored
1 small sweet onion, chopped
1 tablespoon chopped fresh red chile pepper
1 (14 ounce) can vegetable broth
1 tablespoon dried tarragon
2 teaspoons dried dill weed
1 teaspoon salt
¼ teaspoon ground black pepper

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



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

POTATO, ZUCCHINI, AND TOMATO GRATIN



Potato, Zucchini, and Tomato Gratin image

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

2 3/4 pounds medium tomatoes (about 10), halved, cored, seeded
3/4 cup olive oil, divided, plus 2 tablespoons
1 pound medium Yukon Gold potatoes, peeled, cut into 1/4-inch-thick rounds
1 pound large zucchini, trimmed, cut diagonally into 1/4-inch-thick slices
2 teaspoons fresh thyme leaves
1/2 cup finely grated Parmesan cheese

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



Armenian-Style Potato Salad image

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

3 pounds Yukon Gold potatoes, peeled, quartered, and sliced into 1/4-inch pieces
1 tablespoon kosher salt, or more to taste
1 tablespoon dried mint, divided
½ cup mild olive oil, divided
1 large red onion, diced
½ cup diced red bell pepper
2 cloves garlic, minced
⅓ cup lemon juice, or more to taste
½ cup thinly sliced green onions
¼ cup chopped fresh mint
2 tablespoons chopped fresh Italian parsley
¼ teaspoon freshly ground black pepper
¼ teaspoon Aleppo chili flakes
1 pinch cayenne pepper

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



Beef, Potato, Zucchini And Tomato Stew image

Provided by Marian Burros

Categories     dinner, one pot, main course

Time 25m

Yield 3 servings

Number Of Ingredients 9

8 ounces extra-lean ground beef
4 ounces whole onion or 3 ounces chopped, ready-cut onion (3/4 cup)
1 pound ripe tomatoes
12 ounces new potatoes
1 pound zucchini
1 tablespoon no-salt-added tomato paste
1/4 teaspoon salt
Freshly ground black pepper to taste
Few sprigs fresh basil to yield 3 tablespoons chopped

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



Potato and Zucchini Soup image

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

1 onion
3 large zucchini
3 large potatoes
3 chicken stock cubes
3 tablespoons cream
1 tablespoon butter
2 1/2 cups water, to cover
salt and pepper

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



Potato, Zucchini and Tomato Stoup image

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

2 tablespoons extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
3 idaho potatoes, peeled and diced
2 small zucchini or 1 large zucchini, sliced in half lengthwise then cut into half moons
1 (28 ounce) can fire-roasted diced tomatoes
4 cups chicken stock (use vegetable stock to make this meal vegetarian)
salt
fresh ground black pepper
1 cup parmigiano-reggiano cheese, grated
1 cup basil leaves, thinly sliced

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



Zucchini and Potato Soup image

Number Of Ingredients 8

6 cups homemade Chicken Broth or a mix of half store-bought broth and half water
2 tablespoons olive oil
1 medium onion, finely chopped
1 pound boiling potato (about 3 medium), peeled and chopped
1 pound zucchini (about 4 small), scrubbed and chopped
salt and freshly ground black pepper
2 tablespoons chopped flat-leaf parsley
Freshly grated Parmigiano-Reggiano or Pecorino Romano

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



Zucchini Tomato Soup image

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

2 small zucchini, coarsely chopped
1/4 cup chopped red onion
1-1/2 teaspoons olive oil
1/8 teaspoon salt
1 cup spicy hot V8 juice
1 small tomato, cut into thin wedges
Dash each pepper and dried basil
2 tablespoons shredded cheddar cheese, optional
1 to 2 tablespoons crumbled cooked bacon, optional

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

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