Best 3 Zucchini N Potato Pie Recipes
Zucchini and potato pie is a hearty, comforting dish that is perfect for a weeknight meal. It is made with a creamy potato filling, zucchini, and a crispy breadcrumb crust. This savory pie is a great way to use up leftover potatoes and zucchini, and it is also a good source of vegetables.
This article provides two different recipes for zucchini and potato pie. The first recipe is for a classic zucchini and potato pie, while the second recipe is for a vegan version. Both recipes are easy to follow and can be made in about an hour.
The classic zucchini and potato pie is made with a creamy potato filling, zucchini, and a crispy breadcrumb crust. The potato filling is made with mashed potatoes, milk, eggs, and seasonings. The zucchini is sliced and then added to the potato filling. The breadcrumb crust is made with bread crumbs, butter, and Parmesan cheese.
The vegan zucchini and potato pie is made with a creamy cashew filling, zucchini, and a crispy oat crust. The cashew filling is made with cashews, nutritional yeast, lemon juice, and seasonings. The zucchini is sliced and then added to the cashew filling. The oat crust is made with oats, flour, and oil.
Both the classic and vegan zucchini and potato pies are delicious and easy to make. They are perfect for a weeknight meal or a potluck.
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
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
POTATO & ZUCCHINI CURRY
This is a recipe that I came up with after making Lorac's Curried Zucchini and Potatoes. If you like this you will LOVE Lorac's dish! I just want to give a SPECIAL thanks to Lorac for a wonderful recipe, and for inspiring me to experiment with it!!! Thanks Lorac!
Provided by love4culinary
Categories Curries
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Combine cubed zucchini, cubed potatoes, turmeric and garlic salt, and set aside for 5-10 minutes.
- Heat oil in a large heavy skillet, and sauté zucchini and potatoes mixture on medium-high heat for approximately 5-6 minutes, allowing them to become slightly golden.
- Remove potatoes with a slotted spoon, allowing oil to drain off and place in another dish for later use.
- Turn your heat down to a low heat and add the garlic paste, ginger powder, and curry powder, and allow to sauté for approximately 2-3 minutes.
- Add chopped tomatoes, sugar, salt, pepper, and water, and then turn the heat up to around medium high.
- Add the zucchini and potatoes mixture and allow to cook until the potatoes are tender but not mushy!
- Serve with chappatis!
- If you feel that you've made it too thick, you can always add a tiny bit of water to thin it out a little.
- If you find that adding a little water makes it too bland, you can always add some curry powder and some salt and pepper and heat for a few minutes.
- You will just need to taste test for your preferred flavor and thickness-- ENJOY!
Tips:
- For a crispier crust, use a combination of all-purpose and whole wheat flour.
- To make the pie ahead of time, assemble it and refrigerate for up to 24 hours before baking.
- If you don't have a mandoline, you can use a sharp knife to thinly slice the zucchini and potatoes.
- Be sure to drain the zucchini and potatoes well before adding them to the pie filling.
- Use fresh herbs, such as basil, oregano, or thyme, to add flavor to the pie filling.
- Serve the pie with a dollop of sour cream or Greek yogurt.
Conclusion:
This zucchini and potato pie is a delicious and easy-to-make dish that is perfect for a summer meal. The combination of zucchini, potatoes, and cheese makes for a filling and flavorful pie that is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this zucchini and potato pie a try. You won't be disappointed!
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