Zucchini Potato Mash Recipes
POTATO AND ZUCCHINI HASH
With the addition of zucchini, this hash becomes something more adventurous than the de rigueur hash you may get in diners. Try this quick-cooking meal for dinner or breakfast -- either way you'll be satisfied.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Rinse potatoes well under cold running water, then drain and thoroughly pat dry. In a large nonstick skillet, heat oil over medium-high. Add onion and potatoes and season with salt and pepper. Cook, stirring frequently, until potatoes are almost cooked through and golden, about 15 minutes.
- Add zucchini, reduce heat to medium, and cook, stirring, until zucchini is soft and potatoes are cooked through, 7 minutes. Season with salt and pepper; divide among four plates. To serve, top with eggs.
Nutrition Facts : Calories 302 g, Fat 14 g, Fiber 3 g, Protein 11 g
IRISH ZUCCHINI AND POTATO PANCAKES
This is one of our favorite dishes during Lent. This recipe can be made ahead and then kept warm in the oven for 20 minutes. Being Irish and German, I make potato pancakes both ways. Serve with sour cream, applesauce, and/or ranch dressing. The kids love the ranch dressing.
Provided by TKCaterer
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Stir mashed potatoes, flour, milk, egg, butter, and sea salt together in a bowl. Add shredded potatoes, Cheddar cheese, and zucchini; stir until batter is well-combined.
- Heat 1 to 1 1/2 tablespoons oil in a non-stick skillet over medium-high heat. Working in batches, drop batter by heaping tablespoons into hot oil. Cook, turning once, until golden-brown on each side, 3 to 4 minutes per side. Repeat with remaining oil and batter.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 30.4 g, Cholesterol 63.8 mg, Fat 22.6 g, Fiber 1.9 g, Protein 9.9 g, SaturatedFat 9.3 g, Sodium 989.2 mg, Sugar 1.6 g
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 PANCAKES
I found this recipe years ago while searching for new ways to use vegetables from our garden. My family really enjoys these delicious pancakes.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the bread crumbs, flour, baking soda, salt and pepper. Stir in eggs until blended. Add the onion, garlic and zucchini mixture; toss to coat., Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.
Nutrition Facts : Calories 308 calories, Fat 18g fat (3g saturated fat), Cholesterol 159mg cholesterol, Sodium 1173mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
IRISH ZUCCHINI AND POTATO PANCAKES
These Irish Zucchini and Potato Pancakes Take Me Right Back to My Childhood when My Irish Grandmother Used to Make a Traditional Potato Pancake ...
Provided by Jeff O'connor
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Mix the mashed potatoes, flour, milk, egg, butter, and sea salt together in a large bowl.
- Add shredded potatoes, Cheddar cheese, and zucchini; stir until batter is well-combined.
- Heat 1 to 1 ½ tablespoons oil in a large pan or skillet over medium-high heat.
- Drop large spoonfuls of the batter into the hot oil.
- Cook for 3-4 minutes on each side until golden-brown. Repeat until you have used all the batter.
- Serve as a side dish or with a fried egg for breakfast.
Nutrition Facts : Calories 362, Fat 22.6g, Carbohydrate 30.4g, Protein 9.9g, Cholesterol 64mg, Sodium 989mg
MASHED ZUCCHINI
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
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
POTATO ZUCCHINI FRITTERS
My recipe for Potato Zucchini Fritters is loaded with potatoes, zucchini and mozzarella cheese. They are so good, they'll be gone before you're done frying them all.
Provided by Joanna Cismaru
Categories Appetizer
Time 1h
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 fritter, Calories 105 kcal, Carbohydrate 16 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 20 mg, Sodium 132 mg, Fiber 1 g, Sugar 1 g
ZUCCHINI POTATO MASH
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
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
ZUCCHINI MASH
Provided by Alexis Touchet
Categories Garlic Vegetable Side Low Carb Low Fat Vegetarian Quick & Easy Low Cal Low Sodium Low/No Sugar Zucchini Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 9
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.
ZUCCHINI POTATO LEMON-THYME MASH
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
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.
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ZUCCHINI POTATO BAKE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
4.9/5 (61)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.
POTATO ZUCCHINI MASH - GLUTEN-FREE HOMEMAKER
From glutenfreehomemaker.com
Servings 1Estimated Reading Time 50 secsCategory Side Dish
- While the potatoes are cooking, combine the milk, zucchini, and green onion in a small saucepan. Heat to a simmer, cover and cook 5 – 10 minutes until the zucchini is soft.
- Use a hand masher to mash the zucchini mixture. Add this along with salt and pepper to the potatoes and mash the potatoes with a hand masher or electric mixer.
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- If you don't have any leftover potatoes, start by cooking the potatoes. Let cool slightly, peel, cube or thickly slice them. Set aside.
- Heat the oil in a large skillet. Add the ground beef and stir for a few minutes, until the meat changes color.
- Add the onion and the garlic and cook until the onions are translucent and the ground beef lightly browned, about 5 minutes.
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