Cheesy Zucchini And Potatoes Recipes
CHEESY ZUCCHINI AND POTATOES
Worked for a co-op extension nutrition program for awhile and this recipe was given out. It is very good and easy.
Provided by Carol Junkins
Categories Vegetables
Time 25m
Number Of Ingredients 6
Steps:
- 1. Saute onions and zucchini in vegetable oil until tender. Par-boil potatoes ~ peel and slice. Add potato slices to onion and zucchini. Season with garlic powder, salt and pepper. Cook until potatoes begin to brown. Top with shredded cheddar cheese. Cover until cheese is melted.
- 2. Serve with meat, fish, or poultry.
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
CHEESY POTATO ZUCCHINI CASSEROLE
Wonderful combination of zucchini, potatoes, and cheese, finished off with a panko bread crumb topping.
Provided by adventuresofanameri
Categories < 4 Hours
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Slice zucchini lengthwise, then place flat side down on cutting board and thinly slice into half circles.
- Peel potatoes, then slice them lengthwise, place flat side down on cutting board, and thinly slice into half circles.
- Chop green onions.
- Place vegetables into a bowl, add cheddar cheese soup, sour cream, milk, salt, and pepper. Stir until well combined.
- Spread mixture in a greased 13x9 pan.
- Top with cheese.
- Mix melted butter and bread crumbs together.
- Top the dish with bread crumb mixture.
- Bake for 50 minutes.
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- If you'd like to keep the fritters warm between batches, preheat your oven to 200 degrees F. Spread the shredded zucchini, potatoes, and onion onto a clean kitchen towel and press out as much moisture as possible, changing the towel once or twice as needed.
- Place the shredded vegetables in a large bowl, then add the eggs, breadcrumbs, flour, garlic powder, salt, pepper, and baking soda. Mix until completely combined, using your fingers if needed to make sure all of the ingredients are evenly distributed. Fold in the shredded cheese.
- In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Scoop a scant 1/4-cup portion of the fritter batter onto the frying pan and flatten into an even layer, using either the back of the measuring spoon or the bottom of a drinking glass. Cook for 3 to 4 minutes until golden on the first side, then flip and continue cooking until the second side is golden as well. Depending upon your skillet, you may need to adjust the heat as you go to ensure the pancakes cook all the way through but still get crisp on the outside. Repeat with the remaining pancakes, keeping batches warm in the oven as desired. If excess liquid collects in the bottom of the bowl, discard it. Serve warm, topped with Greek yogurt and fresh chives.
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Reviews 3Estimated Reading Time 3 minsServings 6Total Time 1 hr 15 mins
- Put a tablespoon of olive oil into a large baking dish, dump the potatoes in and mix well until they are well coated with oil. Pop the potatoes into the oven for 20-30 minutes or until they are cooked through but not browned.
- While the potatoes are cooking wash and cut the zucchinis and onion into similar sized chunks to the potatoes. Peel the garlic cloves, but leave them whole.
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From natashaskitchen.com
4.9/5 (99)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.
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