Parmasean Zucchini Mashed Potatoes Recipes

BUTTERMILK PARMESAN POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease 9x13 inch baking dish. Arrange potatoes over the bottom of the dish, and set aside.
• Melt 1 tablespoon butter in a saucepan over medium heat. Add the garlic and onion; cook and stir until the onion is transparent, about 5 minutes. Stir in 3 tablespoons butter until melted. Sprinkle the flour, salt, and pepper over the onion mixture. Cook and stir until mixture bubbles and thickens, about 2 minutes. Continue to stir the flour mixture while gradually pouring in the milk and buttermilk, and return the mixture to boiling. Stir in 3/4 cup Parmesan cheese; cook for 2 minutes until melted, and mixture is smooth. Pour the mixture over the potatoes in the baking dish, stirring to coat evenly.
• Bake in preheated oven for 1/2 hour, and stir. Bake 1/2 hour longer, stir the potato mixture again, and sprinkle with remaining 1/4 cup Parmesan cheese. Bake for 20 minutes more.

PARMESAN-BAKED MASHED POTATOES

Steps:

• Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Drain; return to pan. Mash potatoes, gradually adding sour cream, egg whites and butter. Stir in parsley, green onions, salt, pepper and nutmeg., Transfer to a greased 1-1/2-qt. baking dish; sprinkle with cheese. Bake 25-30 minutes or until golden brown.

CREAMY GARLIC-PARMESAN MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes.
• While potatoes are cooking, melt butter over medium-low heat in a small saucepan. Add garlic and saute until soft, about 5 minutes.
• Drain potatoes and return to the pot. Add garlic-butter mixture, milk, Parmesan cheese, parsley, sea salt, and pepper; mash until smooth.

NANNY'S PARMESAN MASHED POTATOES

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes; return to pot and stir over low heat 1 minute to dry., Coarsely mash potatoes, gradually adding butter, sour cream, cheese, seasonings and enough milk to reach desired consistency. Stir in parsley.

BAKED PARMESAN ZUCCHINI

Steps:

• Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown. Serve immediately, garnished with parsley, if desired.

POTATO ZUCCHINI FRITTERS

Steps:

• Line a big bowl with paper towels. Grate the zucchini in the prepared bowl, do one zucchini at a time, then strain all of the water from them using paper towels. Alternatively, you can place the grated zucchini in a colander over the sink, and add about a tsp of salt to the zucchini. Gently toss, then using paper towels, drain the zucchini.
• Add the shredded zucchini to a large bowl and in the same bowl grate the potatoes. Add the remaining ingredients to the bowl and mix well with a spatula or with clean hands.
• Heat the oil in a large skillet over medium high heat. Take a spoon and drop a tablespoon of the potato zucchini mixture in the skillet, or use your hands to form a ball then flatten it for a patty. You can also use a 1/4 cup measuring cup, as seen on the video.
• Turn the heat down to a medium. You can fry about 7 to 8 fritters at once. Fry on both sides until golden brown, about 3 to 4 minute per side, then transfer them to a plate lined with paper towels. Repeat with remaining fritters.
• Serve warm with ranch dressing or salsa.

GARLIC-ROSEMARY SMASHED POTATOES

Steps:

• Preheat oven to 425 degrees F. Place a large rimmed baking sheet in the oven to preheat.
• Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until just tender, 12 to 14 minutes.
• Meanwhile, combine 1 1/2 tablespoons oil, garlic, rosemary, salt and pepper in a small bowl.

MASHED ZUCCHINI

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.

ZUCCHINI POTATO LEMON-THYME MASH

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.

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 MASH

Steps:

• Cook bell pepper in oil and 1 tablespoon butter in a wide 4-quart heavy pot over moderately low heat, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and cook, stirring, 1 minute. Add zucchini, water, salt, and pepper and bring to a boil over moderately high heat, then cook at a brisk simmer, covered, 6 minutes. Remove lid and simmer until most of liquid is evaporated and zucchini is soft, about 6 minutes.
• Coarsely mash zucchini with a potato masher and add scallion greens and remaining tablespoon butter, stirring, until butter is incorporated.

PARMASEAN ZUCCHINI MASHED 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.

HERBED TOMATO AND PARMESAN CHICKEN WITH TRUFFLED MASHED POTATOES AND ZUCCHINI

Steps:

• Before You Cook Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry Turn oven on to 425 degrees. Let preheat, at least 10 minutes Prepare a baking sheet with foil and cooking spray Refrigerate puff pastry until ready to use Ingredient(s) used more than once: Parmesan Upon delivery, remove potatoes from meal bag and store at room temperature Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using NY strip steak, pat dry, halve, and season with a pinch of pepper. Follow same instructions as chicken in Step 2, wrapping each half with puff pastry and roasting in hot oven until steak reaches minimum internal temperature, 16-18 minutes. Rest, 3 minutes. 1 Make the Mashed Potatoes Peel and cut potatoes into large evenly-sized chunks.Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes.Reserve 1/4 cup potato cooking water. Drain potatoes in a colander and return to pot.Add sour cream, truffle butter, 1/4 tsp. salt, and a pinch of pepper. Mash until smooth. If too thick, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.While potatoes cook, roast chicken. 2 Roast the Chicken Pat chicken dry, and season both sides with a pinch of pepper.Remove puff pastry from refrigerator and halve.Place chicken breasts on prepared baking sheet and wrap each with a puff pastry half, tucking ends under chicken. Top puff pastry with half the Parmesan (reserve remaining for garnish).Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 17-20 minutes.While chicken roasts, prepare ingredients. 3 Prepare the Ingredients Trim zucchini ends, halve lengthwise, and cut into 1/2" half-moons.Mince parsley, leaves and stems.Coarsely chop tomatoes.Mince garlic. 4 Prepare the Topping Place a large non-stick pan over medium heat and add 1 tsp. olive oil.Add tomatoes and garlic to hot pan. Stir often until garlic is fragrant, 1-2 minutes.Remove from burner and stir in parsley and a pinch of salt and pepper until combined. Immediately, transfer topping to a mixing bowl and set aside. Wipe pan clean and reserve. 5 Cook Zucchini and Finish Dish Return pan used to cook tomatoes to medium-high heat and add 1 tsp. olive oil.Add zucchini, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.Remove from burner.Plate as pictured on front of card, garnishing chicken with topping and remaining Parmesan. Bon appétit!