Potato and Zucchini Polpettone for the Holidays

 

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.

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Zucchine Carpaccio

Zucchine Carpaccio

2-3 tablespoons extra virgin olive oil

2-3 garlic cloves, thinly sliced

2 tablespoons fresh thyme leaves (or basil, oregano, or mint)

½ teaspoon paprika

Zest and juice 1 lemon

4 medium zucchini, rinsed, dried, cut ½ inch off each end

½ cup lightly toasted slivered almonds

Juice 1 lemon

Freshly ground black pepper

In a small bowl, add the oil, garlic, thyme, paprika, lemon zest together and mix well.  

With an apple peeler, slice the zucchini thinly and lengthwise. Place them on a platter. For each layer, drizzle a little of the oil mixture, almonds, squeeze of lemon juice, and freshly ground pepper on top. Repeat until you have used up all of the ingredients. Cover with plastic wrap and keep in the fridge for at least an hour before serving.

 

Fresh Thyme

A healthful dish that can be served anytime of the year you can find zucchini. It takes minutes to prepare and requires no cooking. It can be served as an appetizer or a side dish

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Zucchini Arugula Yellow Squash Frittata

Zucchini Arugula Yellow Squash Frittata

3-4 tablespoons extra virgin olive oil
2 small zucchini
2 small yellow squash
3 garlic cloves, minced
2 cups baby arugula
Kosher salt and pepper
Pinch red pepper flakes
1/2 teaspoon dried oregano
8 large eggs
1/2 cup Romano or Parmesan Grated cheese
1/2 - 1 cup grated Fontina cheese

Fresh Arugula

Preheat the oven to 375° F.  Butter a baking pan on all sides

Sauté the zucchini and yellow summer squash in olive oil in a large skillet over medium-high heat for 10-14 minutes or until the vegetables are partly golden.  Do not overcrowd the pan if you want to avoid watery vegetables. (Cook in 2 skillets or cook in 2 batches). Add the garlic, arugula, season with salt and pepper; add red pepper flakes and oregano cook for a minute. Transfer to buttered pan.

Beat eggs in a bowl and season with salt and pepper.  Add the cheeses, mix again. Pour egg mixture over the vegetables.  Bake 18-25 minutes until just golden on top.  Serves 4. 

 

Yellow Squash

Zucchini

 If you like a cheesier frittata, add additional grated cheese on top and place under broiler for about 2 minutes after baking. This frittata can be served as Tapas, appetizer, side dish, or even an entrée with a side salad
 

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Pasta with Zucchini Garlic and Basil

Pasta with Zucchini and Basil

1 pound linguine or spaghetti

4-6 tablespoons extra virgin olive oil
2 large zucchini, thinly sliced
4 garlic cloves, minced
Salt and pepper to taste
10-14 fresh basil leaves, torn
Freshly grated Parmesan cheese for topping

Directions:

Bring a large 5-6 quarts pot of salted water to a boil, add the pasta and cook until al dente.

 

In large skillet, heat 4 tablespoons of oil and add the sliced zucchini. Cook on medium heat until the zucchini slices are golden and fragrant. Do not overcrowd the skillet with the zucchini slices or they may become too soft. If you do not have a large skillet, you can either cook the zucchini in 2 skillets or in 2 batches for best flavor. Stir occasionally to allow the zucchini to become golden on the bottom of the pan.. If the zucchini appear to be a little dry, add a drizzle of extra oil and continue cooking. The zucchini should be slightly golden and barely crispy.

 

Once the zucchini are ready, add the garlic, salt and pepper and sauté for a minute. Taste for seasoning and adjust with salt and pepper as needed. Remove from the stove, add fresh chopped basil and fold.

 

When the pasta is ready, strain and transfer to the skillet with the zucchini. Fold gently, add a drizzle of olive oil and freshly grated Parmesan cheese.

Zucchini

This is a simple an easy dish to prepare in less than half an hour using ingredients from your garden. It's a delicious summer pasta dish. Be sure to cook the zucchini on medium and not on high heat, or they may become slightly bitter.  Be patient when cooking the zucchini, the extra effort will result in better flavor.

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