Mashed Potatoes With Zucchini Ragout Recipes

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ZUCCHINI POTATO MASH



Zucchini Potato Mash image

Make and share this Zucchini Potato Mash recipe from Food.com.

Provided by Wendy0

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb zucchini
1/2 lb potato
3/4 teaspoon cumin
1 teaspoon red pepper flakes
3/4 teaspoon caraway seed
1/2 teaspoon salt
1 tablespoon lemon juice
4 garlic cloves, crushed with press
1 tablespoon olive oil

Steps:

  • Cook whole zucchini in water until soft. Drain and mash coarsely.
  • Cook potatoes in water until soft. Cool, peel and mash coarsely.
  • Combine all ingredients and stir together briskly.
  • Serve at room temperature.

Nutrition Facts : Calories 67.6, Fat 2.6, SaturatedFat 0.4, Sodium 204.6, Carbohydrate 10.4, Fiber 1.9, Sugar 1.7, Protein 1.9

PARMASEAN ZUCCHINI MASHED POTATOES



Parmasean Zucchini Mashed Potatoes image

This is a great side dish with the Sauerbraten recipe I recently posted or any other dish that you would serve potatoes with. I like using sour cream with chives for flavor too.

Provided by Dawn Whitted

Categories     Other Side Dishes

Time 30m

Number Of Ingredients 8

5-6 large russet potatoes washed & peeled
1/2 stick butter
1/4 c milk
1 clove garlic, minced
1 sprig(s) rosemary, fresh, chopped
1/4 c sour cream
1/4 c parmesan cheese, freshly grated
2 small zucchini, peeled & cubed (like 2-3 potatoes)

Steps:

  • 1. Place peeled quartered potatoes and peeled cubed zucchini with seeds removed if they are large ones into a large stock pot cover with water and lid then bring to a boil. Let simmer for approximately 20-25 minutes until fork tender then drain.
  • 2. In second pan melt butter and add garlic, rosemary & milk and heat gently for a few minutes.
  • 3. Add sour cream & 1/2 of the liquid mixture into the drained zucchini & potatoes mashing (I use an electric beater or kitchen aid mixer) Blend until they become smooth adding more liquid if needed. Be careful not to over do it. When they reach the right consistency you may season with salt & pepper and stir in the parmesan cheese then serve.

MASHED ZUCCHINI



Mashed Zucchini image

I found this recipe on a site with a collection of South Beach Diet Recipes. It is very simple and flavorful

Provided by Engineer in the Kit

Categories     Vegetable

Time 45m

Yield 3 serving(s)

Number Of Ingredients 5

1 lb zucchini (use any combination of yellow, green, or whatever you can find)
2 tablespoons powdered nonfat dry creamer
1/2 tablespoon light butter
1 tablespoon grated parmesan cheese
1 teaspoon mixed Italian herbs

Steps:

  • Cut the zucchinis in 1-inch chunks, put them in a pot, cover with water and boil over medium heat.
  • Once the zucchinis are very tender (around 15 min), drain them and put them back in the pot. Return the pot to the heat and start mashing them (you can do that with a fork or a potato masher), some water will get out of them, boil them for few minutes until the water evaporates.
  • Add the rest of the ingredients and stir.
  • You can be creative and add other flavorings such as garlic or other spices.

Nutrition Facts : Calories 43.5, Fat 2.1, SaturatedFat 1.2, Cholesterol 4, Sodium 51.5, Carbohydrate 5.2, Fiber 1.7, Sugar 2.6, Protein 2.6

ZUCCHINI RAGOUT



Zucchini Ragout image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 10

3 ounces olive oil
1 red onion, thinly sliced
4 garlic cloves, thinly sliced
1 red pepper, large diced
1 yellow pepper, large diced
2 large tomatoes, peeled, seeded, and diced
4 zucchini, thinly sliced
1/2 cup balsamic vinegar
Salt
2 cups fresh basil leaves

Steps:

  • Heat an 8-quart saucepan over medium heat with olive oil. Add the onion and garlic, and sweat for 2 minutes. Add the peppers and saute for 10 minutes. Add the tomatoes and zucchini, and cook down for 10 more minutes. Add the vinegar and simmer for 2 more minutes. Check seasonings and remove from heat. Add the basil and serve.

ZUCCHINI POTATO LEMON-THYME MASH



Zucchini Potato Lemon-Thyme Mash image

Categories     Potato     Side     Vegetarian     Zucchini     Summer     Thyme     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 4

1 3/4 pounds zucchini (about 3 medium)
1 1/2 pounds boiling potatoes such as Yukon Gold
2 teaspoons finely chopped fresh lemon thyme
3 tablespoons unsalted butter

Steps:

  • Cut zucchini crosswise into 1-inch-thick slices. In a large saucepan cover potatoes with salted cold water by 2 inches and simmer, covered, until tender, about 35 minutes. Transfer potatoes to a colander and reserve cooking water. When potatoes are cool enough to handle, peel and put in a large bowl. Add lemon thyme, butter, and salt and pepper to taste and with a potato masher coarsely mash. Keep mash warm, covered.
  • Bring cooking water to a boil and simmer zucchini until tender, about 8 minutes. Drain zucchini well in colander and coarsely mash into potatoes. Mash may be made 1 day ahead and cooled completely before being chilled, covered. Reheat mash before serving.

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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