Best Potato Zucchini And Tomato Stoup Recipes
POTATO, ZUCCHINI, AND TOMATO GRATIN
Drizzle fruity extra-virgin olive oil over thin slices of potato, zucchini, and tomato for a low-fat summery potato gratin. A sprinkling of cheese provides nutty flavor.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees with rack in upper third. Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic. Using a mandoline or a very sharp knife, slice potatoes and zucchini as thinly as possible into rounds. Arrange potatoes, zucchini, and tomatoes in overlapping layers around prepared dish, and sprinkle with the salt and pepper. Drizzle with remaining 4 teaspoons oil, and sprinkle with thyme and cheese.
- Cover with foil; bake until potatoes are tender, 35 to 45 minutes. Remove foil; continue baking until top is golden brown, about 25 minutes more. Remove from oven; and serve immediately.
Nutrition Facts : Calories 175 g, Cholesterol 15 g, Fat 11 g, Fiber 5 g, Protein 8 g, Sodium 255 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
SONORAN-STYLE POTATO, CHEESE, AND TOMATO SOUP
My version of a regional Mexican soup called caldo de queso, featuring potato simmered in tomato-tinted broth, with queso fresco added to each bowl.
Provided by Christian Reynoso
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large Dutch oven or other heavy pot over medium. Cook red onion, chile, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring with a wooden spoon, until starting to soften, about 3 minutes. Stir in garlic and tomato paste, breaking up paste so it coats vegetables, then add squash, potatoes, and broth. Increase heat to medium-high and bring broth to a simmer. Reduce heat to medium and cook until potatoes are almost falling apart, 15-20 minutes.
- Add cherry tomatoes to pot and cook until warmed through but not bursting, about 3 minutes. Stir in oregano and vinegar and simmer 2 minutes to allow flavors to blend. Remove from heat and stir in milk (if using). Taste soup and season with more salt if needed.
- Divide queso fresco among bowls and ladle soup over, stirring to prevent cheese from clumping.
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
POTATO, ZUCCHINI AND TOMATO STOUP
I saw Rachael Ray prepare this hearty vegetable soup on today's television show. It looks very good and healthy.
Provided by CookingONTheSide
Categories Stocks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a deep pot over medium-high heat with the olive oil.
- Add the onion, garlic, potatoes and zucchini.
- Cook until softened, about 7-8 minutes.
- Add the tomatoes and chicken stock to the pot, and season with salt and freshly ground black pepper.
- Bring the soup up to a boil then turn it down to a simmer.
- Cook for 8-10 minutes.
- Taste and re-season.
- While the soup is simmering, heat a large, nonstick skillet over medium-high heat.
- Add 1/4 cup of cheese in a small mound to the skillet.
- Repeat with the remaining cheese, making sure to keep each mound at least a half inch apart from the others.
- Cook for 3-5 minutes or until golden and crisp.
- Transfer to a cooling rack.
- To serve, ladle the soup into a bowl and top with a cheese crisp.
- Garnish with basil.
Nutrition Facts : Calories 433.9, Fat 15.8, SaturatedFat 5.3, Cholesterol 21.6, Sodium 1130.8, Carbohydrate 56, Fiber 8.2, Sugar 14.7, Protein 20.1
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love