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| Potato and Zucchini Polpettone |
An easy and tasty side dish that can be prepared ahead and baked right before serving. It’s a versatile dish that can be made with cooked zucchini, spinach, or even asparagus. I serve it instead of the regular mashed potato dish.
4 medium golden potatoes, unpeeled
1 large egg, lightly beaten
1 small zucchini, small dice or grated
1 celery stalk, minced
1 medium red onion, grated
½ - ¾ cup grated parmesan cheese
¼ teaspoon ground nutmeg
Salt and black pepper
Breadcrumbs as needed
1-2 tablespoons extra virgin olive oil
½ - ¾ cup sharp Provolone and or fontina cheese (or Gruyere), small dice
2-3 tablespoons minced Italian parsley
1. Preheat oven 375F. Line a baking sheet with parchment paper. Drizzle olive oil on surface.
2. Place the potatoes in a large pan in cold water, boil until tender. Cool slightly, peel and mash.
3. In a large skillet add 1 tablespoon of olive oil and onion, cook until soft and barely golden. Add the zucchini and celery; cook until barely golden adding more oil if needed. Season with salt, pepper, and nutmeg.
4. Once the mash potatoes are cool, add the egg and season. Add the parsley, grated cheese, diced cheese, and little breadcrumbs to firm everything. Mix well before adding more breadcrumbs. Test the mixture by forming a meatloaf shape.
5. With slightly damp hands give the potato mixture the shape of a meatloaf. I like to divide mine in two smaller loaves. Place on the baking sheet; drizzle a thread of olive oil on top and sprinkle lightly with breadcrumbs. Be sure to press it down.
6. Bake about 30 minutes until just golden.
