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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Mashed Potatoes With Zucchini Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions