**Zucchini and Olive Mashed Potatoes: A Culinary Symphony of Flavors**
Prepare to tantalize your taste buds with a delightful culinary creation that seamlessly blends the earthy goodness of zucchini with the briny tang of olives, all enveloped in a creamy embrace of mashed potatoes. This delectable dish, presented in three enticing variations, promises an explosion of flavors that will leave you craving for more.
**1. Classic Zucchini and Olive Mashed Potatoes:**
Embark on a culinary journey with this classic rendition of Zucchini and Olive Mashed Potatoes, where simplicity meets perfection. Fresh zucchini, sautéed to tender perfection, joins forces with briny Kalamata olives, adding a delightful textural contrast to the creamy potato base.
**2. Roasted Garlic and Parmesan Zucchini and Olive Mashed Potatoes:**
Elevate your taste buds to new heights with this elevated version of Zucchini and Olive Mashed Potatoes, featuring roasted garlic and Parmesan cheese. Roasted garlic infuses the potatoes with a savory depth, while Parmesan cheese adds a nutty richness, creating a symphony of flavors that will leave you utterly satisfied.
**3. Lemon and Herb Zucchini and Olive Mashed Potatoes:**
Experience a refreshing twist on the classic with Lemon and Herb Zucchini and Olive Mashed Potatoes. Fresh lemon zest and a medley of herbs, including thyme and rosemary, infuse the potatoes with a vibrant and aromatic character, creating a dish that is both light and flavorful.
**Indulge in a Culinary Adventure:**
No matter your preference, each variation of Zucchini and Olive Mashed Potatoes offers a unique culinary experience. Get ready to embark on a flavor-filled journey that will transport your taste buds to new realms of delight.
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
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 OLIVE MASHED POTATOES
Make and share this Zucchini and Olive Mashed Potatoes recipe from Food.com.
Provided by southern chef in lo
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 225.8, Fat 2.9, SaturatedFat 0.4, Sodium 186.8, Carbohydrate 46.9, Fiber 5.9, Sugar 6.1, Protein 6.2
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 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
Tips:
- Choose the right potatoes: Yukon Gold or Russet potatoes are the best choices for mashed potatoes, as they are starchy and have a smooth texture.
- Cook the potatoes until they are very tender: This will ensure that they are easy to mash and will have a creamy texture.
- Drain the potatoes well: Any excess water will make the mashed potatoes watery.
- Mash the potatoes with a potato masher or ricer: This will give them a light and fluffy texture.
- Add butter, milk, and seasonings to taste: The amount of butter and milk you add will depend on how rich and creamy you want the mashed potatoes to be. Season with salt, pepper, and garlic powder to taste.
- Garnish with fresh herbs or grated Parmesan cheese: This will add a pop of flavor and color to the mashed potatoes.
Conclusion:
Zucchini and olive mashed potatoes are a delicious and versatile side dish that can be served with a variety of main courses. They are easy to make and can be tailored to your own taste preferences. Whether you like them creamy and smooth or chunky and rustic, these mashed potatoes are sure to be a hit at your next meal.
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