Potatozucchinicurry Recipes

POTATO, RICE AND ZUCCHINI BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with about 1 tablespoon olive oil.
• Mix tomato, onion, garlic, and parsley in a bowl.
• Place a layer of potato slices in the bottom of the prepared baking dish; sprinkle with about 1/4 the tomato mixture, salt, pepper, and all the rice. Continue layering with potatoes, zucchini, tomato mixture, salt, pepper, and a drizzle of olive oil, ending with a layer of potatoes. Pour in just enough vegetable broth to cover the rice. Sprinkle bread crumbs and Parmesan cheese over top potato layer. Cover dish with aluminum foil.
• Bake in preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden and crusty, about 10 more minutes.

POTATO & ZUCCHINI CURRY

Steps:

• Combine cubed zucchini, cubed potatoes, turmeric and garlic salt, and set aside for 5-10 minutes.
• Heat oil in a large heavy skillet, and sauté zucchini and potatoes mixture on medium-high heat for approximately 5-6 minutes, allowing them to become slightly golden.
• Remove potatoes with a slotted spoon, allowing oil to drain off and place in another dish for later use.
• Turn your heat down to a low heat and add the garlic paste, ginger powder, and curry powder, and allow to sauté for approximately 2-3 minutes.
• Add chopped tomatoes, sugar, salt, pepper, and water, and then turn the heat up to around medium high.
• Add the zucchini and potatoes mixture and allow to cook until the potatoes are tender but not mushy!
• Serve with chappatis!
• If you feel that you've made it too thick, you can always add a tiny bit of water to thin it out a little.
• If you find that adding a little water makes it too bland, you can always add some curry powder and some salt and pepper and heat for a few minutes.
• You will just need to taste test for your preferred flavor and thickness-- ENJOY!

PERFECT POTATO GNOCCHI

Steps:

• Pierce the potatoes several times so that moisture can escape during baking. Bake the potatoes in a preheated 400 degrees F oven for 1 hour until fork tender. Peel the potatoes while they are still hot and press them through a potato ricer. Put the potatoes in a large bowl with salt, baking powder, and egg white. Add the flour a little at a time and mix with your hands until the mixture forms a rough dough. Do not over-work the dough. Transfer the dough to a lightly floured surface. Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking.
• Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into 1-inch pieces. Gently roll each piece down a wooden gnocchi board while pressing a small dimple with your finger. The gnocchi should be slightly curved and marked with ridges. This will allow the pillows to hold sauce when served.
• Boil the gnocchi in batches in plenty of salted water. The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon, and serve. If not cooking immediately, place the gnocchi in a single layer on a baking pan dusted with flour. Cover with plastic wrap and refrigerate for up to 12 hours.
• Note: If the gnocchi start to feather and fall apart in boiling water, you need more flour. If the gnocchi don't float after 2 minutes and are hard, you used too much flour.

ZUCCHINI AND POTATO BAKE

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.

BROILED ZUCCHINI AND POTATOES WITH PARMESAN CRUST

Steps:

• Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.
• Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.
• Preheat the broiler. Line a baking sheet with foil. Place the browed zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.

ZUCCHINI AND POTATOES JAMBOT

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.

CHEESY POTATO ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 375.
• Slice zucchini lengthwise, then place flat side down on cutting board and thinly slice into half circles.
• Peel potatoes, then slice them lengthwise, place flat side down on cutting board, and thinly slice into half circles.
• Chop green onions.
• Place vegetables into a bowl, add cheddar cheese soup, sour cream, milk, salt, and pepper. Stir until well combined.
• Spread mixture in a greased 13x9 pan.
• Top with cheese.
• Mix melted butter and bread crumbs together.
• Top the dish with bread crumb mixture.
• Bake for 50 minutes.

SPICY GARLIC POTATOES AND ZUCCHINI

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 CURRY

Steps:

• Toast mustard and cumin seeds and cool.
• Pound garlic, jalapeño (to taste), and ginger to a paste with 1 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife), then stir in curry powder, coriander, and mustard and cumin seeds.
• Heat oil in a 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 8 minutes. Add curry paste and cook over moderately low heat, stirring, 2 minutes.
• Add zucchini and cook, stirring, until it begins to appear moist, 3 to 5 minutes. Add coconut milk and remaining teaspoon salt and bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until zucchini is just tender, 10 to 12 minutes.
• Serve sprinkled with cilantro and cashews.

ZUCCHINI/POTATO SOUP

Steps:

• In a saucepan, bring broth to a boil. Stir in zucchini, potato and onion. Reduce heat. Cover and simmer for 15 minutes or until vegetables are tender. , In a small bowl, beat eggs; blend in lemon juice and 1/2 cup hot broth. Return to the saucepan. Heat over medium for 1 minute, stirring constantly. Do not boil. Stir in dill, salt and pepper.