30 Easy Yet Impressive Sides for Summer Dinner Parties
© Chelsea's Messy Apron
Autumn Crunch Pasta Salad
This stunning fall salad really outdoes itself in texture, flavor and ease. You can't see the cooked pasta underneath all the delicious sweet and savory toppings, but it's there. The real stars are the varied fruits, crispy, tangy toppings and wholesome veggies. Get the recipe here.
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Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!