Red Potatoes And Zucchini Recipes

RED POTATOES AND ZUCCHINI

Steps:

• Cook potatoes in boiling water, about 25 minutes or until tender.
• Cut zucchini into 1/4 inch slices.
• In skillet, heat 2 Tbs. butter.
• Add zucchini and cook, turning occasionally, about 3 minutes.
• Cut potatoes into chunks and add to zucchini.
• In small saucepan or microwave, melt remaining 2 Tbs. butter.
• Add tarragon, chives, salt and pepper.
• Pour over vegetables and toss gently.

ZUCCHINI AND POTATO BAKE

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.

SPICY GARLIC POTATOES AND ZUCCHINI

Steps:

• Cover potatoes with salted cold water by 1 inch in a 4-quart saucepan, then simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and let stand until cool enough to handle, about 15 minutes. Peel potatoes and halve lengthwise.
• Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is pale golden, about 2 minutes. Discard garlic, then stir potatoes and red pepper flakes into oil and sauté over moderately high heat, stirring occasionally, until potatoes begin to turn golden brown, 8 to 10 minutes.
• While sautéing potatoes, cook zucchini in a pot of boiling salted water until just tender, 2 to 3 minutes, then drain in a colander.
• Transfer potatoes with a slotted spoon to a bowl, then add zucchini to oil in skillet and sauté over moderately high heat, stirring, until hot, about 1 minute. Return potatoes to skillet and stir in salt.

BRIAM (GREEK BAKED ZUCCHINI AND POTATOES)

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.

SLOW COOKER ROASTED VEGETABLES

Steps:

• Wash, dry and cut vegetables.
• Place vegetables in a gallon-sized resealable bag.
• Pour olive oil on top of vegetables.
• Sprinkle package dry Italian seasoning over the vegetables.
• Seal bag closed and shake to coat vegetables evenly in oil and seasoning.
• Spray slow cooker with nonstick cooking spray and pour seasoned vegetables inside.
• Cook on low for 5-7 hours or high for 3-4 hours.
• Sprinkle Parmesan cheese on top before serving.