Easy One-Pot, One-Pan Dinners for Summer
Gourmandize Staff,
© Elise Bauer
Light Minestrone
Put a refreshing spin on traditional minestrone soup with this one-pot recipe that just screams summer! It calls for green garlic stalks, which are a bit younger and milder than regular garlic, as well as green onions, potatoes, tomatoes, artichoke hearts, chickpeas, peas, asparagus and the greens of your choice. Healthy and hearty, you have to try it!
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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!