Mashed Potatoes With Zucchini Ragout Recipe

Name: Mashed Potatoes With Zucchini Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs cubed yukon gold potatoes; 2 tablespoons extra virgin olive oil; ½ teaspoon salt; ¼ teaspoon fresh ground black pepper; ¼ cup 2% low-fat milk; 4 cups torn spinach; ½ cup minced green onion; 2 teaspoons extra virgin olive oil; 1 ½ cups thinly sliced onions; 1 teaspoon dried oregano; 2 garlic cloves, minced; 1 lb cremini mushroom, quartered; 3 cups cubed zucchini; 2 cups water; ¼ cup chopped fresh basil; 2 teaspoons black olive paste; ½ teaspoon salt; ¼ teaspoon fresh ground black pepper; 1 (14 1/2 ounce) can diced tomatoes, undrained; 6 tablespoons grated fresh parmesan cheese

Servings: persons

2 lbs cubed yukon gold potatoes
2 tablespoons extra virgin olive oil
½ teaspoon salt
¼ teaspoon fresh ground black pepper
¼ cup 2% low-fat milk
4 cups torn spinach
½ cup minced green onion
2 teaspoons extra virgin olive oil
1 ½ cups thinly sliced onions
1 teaspoon dried oregano
2 garlic cloves, minced
1 lb cremini mushroom, quartered
3 cups cubed zucchini
2 cups water
¼ cup chopped fresh basil
2 teaspoons black olive paste
½ teaspoon salt
¼ teaspoon fresh ground black pepper
1 (14 1/2 ounce) can diced tomatoes, undrained
6 tablespoons grated fresh parmesan cheese

1
To make the potatoes: place potatoes in a big pan; cover with water; bring to a boil.
2
Decrease heat; simmer 15 minutes or until tender; drain.
3
Return potatoes to pan; add 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4
Mash potato mixture with a potato masher to desired consistency; cover and keep warm.
5
Heat milk over medium heat in a large nonstick skillet to 180 or until tiny bubbles form around edge (do not boil); stir in spinach, cook 1 minute or until spinach melts.
6
Add milk mixture and green onions to potato mixture, stirring to combine.
7
To make ragout: wipe skillet with paper towels; heat 2 tablespoons oil in skillet over medium heat.
8
Add in sliced onion, oregano, and garlic; cook 5 minutes or until lightly browned, stirring often.
9
Add in mushrooms; cook 7 minutes or until mushrooms are tender, stirring often.
10
Add in zucchini; cook 2 minutes, stirring often.
11
Stir in water and the next 5 ingredients; simmer, uncovered, 15 minutes, stirring occasionally.
12
Serve ragout over potatoes; sprinkle with cheese.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 lbs cubed yukon gold potatoes, 2 tablespoons extra virgin olive oil, ½ teaspoon salt, ¼ teaspoon fresh ground black pepper, and more.

Yes, Mashed Potatoes With Zucchini Ragout falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mashed Potatoes With Zucchini Ragout

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