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
BAKED POTATOES AND ZUCCHINI
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
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
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
ZUCCHINI AND POTATO BAKE
I found this recipe on Allrecipes.com, and changed it up a bit. I use a whole wheat Zesty breadcrumb my store has, but Italian seasoned are also really good too. Also, I sometimes change up the veggies according to what is seasonal: broccoli, carrots, onions, parsnips, or quartered fresh mushrooms. I love this cause it is really easy to throw together and change with what I have in the fridge. Just remember the cooking times of the veggies - squash and peppers cook faster than potatoes. Either cut the faster cooking veggies larger.....or cut the slower cooking veggies a bit smaller. This way everything can cook together and come out tasty!
Provided by CookingBlues
Categories Potato
Time 1h15m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray.
- In a large Ziploc bag, add the zucchini, yellow squash, potatoes, red bell pepper, garlic and olive oil and toss to coat.
- Sprinkle the seasoned bread crumbs in the Ziploc over the veggies and toss to coat again.
- Put all of this in the baking dish, and season with paprika, salt, and pepper and toss again to coat.
- Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.
Nutrition Facts : Calories 190.2, Fat 7.6, SaturatedFat 1.1, Sodium 64.4, Carbohydrate 27.5, Fiber 4, Sugar 4.3, Protein 4.4
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
ZUCCHINI TWICE-BAKED POTATOES
Flecks of zucchini add pretty color to these potatoes. My mother prepared them each Christmas when I was young. Now my brothers, sister and I rely on the recipe. -Mary Maxeiner, Lakewood, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Scrub and pierce potatoes. Bake at 400° for 50-75 minutes or until tender. Cool until easy to handle. Reduce heat to 350°. In a large skillet, saute zucchini and onion in 1 tablespoon butter until tender. Drain and set aside., Scoop out the potato pulp, leaving a thin shell; place pulp in a bowl and mash. Add the sour cream, salt, pepper and remaining butter; mash. Stir in zucchini mixture. Spoon into potato shells. Sprinkle with cheese. , Place on a baking sheet. Bake at 20-25 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 170 calories, Fat 10g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 406mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.
ZUCCHINI POTATO CASSEROLE
Bountiful Zucchini created the inspiration for this all in one dish. Could also be done in a casserole in the oven
Provided by CrinV
Categories Vegetable
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Chop Onion and fry in oil until translucent.
- Add Ground turkey (or ground beef) and cook until done.
- Thinly slice zucchini and potato (I used a mandolin type tool which made the job really quick).
- Layer in crockpot starting with half of the zucchini, 1/2 of the turkey, then half of the potato's, adding salt and pepper to each layer to taste.
- Spread on half the can of soup.
- Then layer the rest of the ingredient covering the top with the remaining soup.
- Cook on High for 3 hours.
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ZUCCHINI POTATO BAKE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
4.8/5 (63)Calories 341 per servingCategory Easy
- In a medium bowl, stir together 2 cups cream, 1 cup parmesan cheese, 2 minced garlic cloves and 2 Tbsp chives.
- Thinly slice 2 large zucchini into 1/4” thick rings. Zucchini should be sliced thicker than potatoes. Very Thinly Slice potatoes into 1/16” thick rings. Transfer sliced zucchini and potatoes to a large mixing bowl and season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp oregano.
- Layer vegetables in the 9x13 casserole dish, alternating with zucchini and potatoes. You can double up potatoes here and there since there will be more potato slices than zucchini.
- Pour cream mixture evenly over top and sprinkle with 1/2 cup parmesan cheese. Bake uncovered at 400˚F for 40-45 minutes, or until potatoes are soft and easily pierced with a fork.* Remove from oven and rest at least 10 minutes. Garnish with more chives if desired and serve.
ZUCCHINI POTATO BAKE - CRAVING HOME COOKED
From cravinghomecooked.com
4.8/5 (6)Total Time 55 minsCategory Side DishCalories 323 per serving
- Using a sharp knife or mandoline, slice the zucchini into 1/4" rounds. Peel the potatoes and slice them into 1/8" rounds.
- Mix the heavy cream with the salt, pepper, herbes de provence, garlic powder, onion powder, and 1 cup of parmesan cheese.
- Arrange the sliced zucchini and potatoes, slightly overlapping each other, in a 9x13" casserole dish. Pour the cream mixture evenly into the casserole dish, and top with remaining parmesan cheese.
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