ZUCCHINI AND POTATO RECIPE RECIPES

ZUCCHINI PARMESAN RECIPE: HOW TO MAKE IT - TASTE OF HOME

Zucchini Parmesan Recipe: How to Make It - Taste of Home image

You'll knock their socks off with this easy-to-prep side dish that's absolutely delicious. My favorite time to make it is when the zucchini is fresh out of the garden. —Sandi Guettler, Bay City, Michigan

Provided by Taste of Home

Categories Side Dishes

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 7

Ingredients

4 medium zucchini, cut into 1/4-inch slices
1 tablespoon olive oil
1/2 to 1 teaspoon minced garlic
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 teaspoon seasoned salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

In a large skillet, saute zucchini in oil until crisp-tender. Add garlic; cook 1 minute longer., Stir in the tomatoes, seasoned salt and pepper. Simmer, uncovered, until liquid is evaporated, 9-10 minutes. Sprinkle with Parmesan cheese. Serve with a slotted spoon.

Nutrition Facts : Calories 81 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 581mg sodium, CarbohydrateContent 10g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 3g protein. Diabetic Exchanges 2 vegetable

COURGETTE, POTATO & CHEDDAR SOUP RECIPE | BBC GOOD FOOD

Courgette, potato & cheddar soup recipe | BBC Good Food image

This freezable soup is a delicious way to use up a glut of courgettes

Provided by Good Food team

Categories Dinner, Soup

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield Serves 8

Number Of Ingredients 6

Ingredients

500g potato , unpeeled and roughly chopped
2 vegetable stock cubes
1kg courgettes , roughly chopped
bunch spring onion , sliced - save 1 for serving, if eating straight away
100g extra-mature cheddar or vegetarian alternative, grated, plus a little extra to serve
good grating fresh nutmeg , plus extra to serve

Steps:

Put the potatoes in a large pan with just enough water to cover them and crumble in the stock cubes. Bring to the boil, then cover and cook for 5 mins. Add the courgettes, put the lid back on and cook for 5 mins more. Throw in the spring onions, cover and cook for a final 5 mins.
Take off the heat, then stir in the cheese and season with the nutmeg, salt and pepper. Whizz to a thick soup, adding more hot water until you get the consistency you like. Serve scattered with extra grated cheddar, spring onions and nutmeg or pepper. Or cool and freeze in freezer bags or containers with good lids for up to 3 months.

Nutrition Facts : Calories 131 calories, FatContent 6 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 2 grams fiber, ProteinContent 7 grams protein, SodiumContent 1.31 milligram of sodium

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After working hard all our lives and raising a family, we're now enjoying a simpler life. Getting back to the basics means enjoying old-fashioned comfort foods like these stuffed zucchini boats. —Mrs. C. Thon, Atlin, British Columbia
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Giada De Laurentiis' Fried Zucchini, from Everyday Italian on Food Network, are crispy and vegetarian, covered with crunchy panko breadcrumbs and Parmesan.
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COURGETTE, POTATO & CHEDDAR SOUP RECIPE | BBC GOOD FOOD

This freezable soup is a delicious way to use up a glut of courgettes
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Soup
Cuisine British
Calories 131 calories per serving

Take off the heat, then stir in the cheese and season with the nutmeg, salt and pepper. Whizz to a thick soup, adding more hot water until you get the consistency you like. Serve scattered with extra grated cheddar, spring onions and nutmeg or pepper. Or cool and freeze in freezer bags or containers with good lids for up to 3 months.

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ZUCCHINI PARMESAN RECIPE: HOW TO MAKE IT - TASTE OF HOME

You'll knock their socks off with this easy-to-prep side dish that's absolutely delicious. My favorite time to make it is when the zucchini is fresh out of the garden. —Sandi Guettler, Bay City, Michigan
From tasteofhome.com
Reviews 4.8
Total Time 25 minutes
Category Side Dishes
Cuisine Europe, Italian
Calories 81 calories per serving

In a large skillet, saute zucchini in oil until crisp-tender. Add garlic; cook 1 minute longer., Stir in the tomatoes, seasoned salt and pepper. Simmer, uncovered, until liquid is evaporated, 9-10 minutes. Sprinkle with Parmesan cheese. Serve with a slotted spoon.

See details

COURGETTE, POTATO & CHEDDAR SOUP RECIPE | BBC GOOD FOOD

Take off the heat, then stir in the cheese and season with the nutmeg, salt and pepper. Whizz to a thick soup, adding more hot water until you get the consistency you like. Serve scattered with extra grated cheddar, spring onions and nutmeg or pepper. Or cool and freeze in freezer bags or containers with good lids for up to 3 months.

See details

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