Potatoes With Zucchini Puree
Published November 24, 1992
- Total Time
- 30 minutes
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Ingredients
1 pound Yukon Gold potatoes or tiny new potatoes
8 ounces zucchini
1 small clove garlic
1 tablespoon fresh oregano
¼ teaspoon nutmeg
¼ teaspoon salt (optional)
Freshly ground black pepper
Nutritional analysis per serving (2 servings)
45 grams carbs; 204 calories; 1 gram fat; 7 grams fiber; 314 milligrams sodium; 6 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub potatoes; do not peel. Cut large potatoes into bite-size chunks; leave tiny potatoes whole. Put in pot with water to cover, bring to a boil, and cook, about 7 minutes for the cut-up potatoes, 20 minutes for whole potatoes.
- Step 2
Wash and trim zucchini. Cut in half, then cut each half into 6 pieces. Steam about 5 minutes. Drain.
- Step 3
With food processor running, put garlic through feed tube to mince.
- Step 4
Add zucchini, oregano, nutmeg, salt and pepper and process to puree.
- Step 5
When potatoes are cooked, drain; cut the tiny whole potatoes into quarters. Spoon zucchini puree over potatoes, and serve.
Private Notes