Easy One-Pot, One-Pan Dinners for Summer
Gourmandize Staff,
© Averie Cooks
Sheet Pan Whole-Roasted Chicken and Potatoes
While a variety of tubers are easily found all year long, the best kind to get your hands on come summer are new potatoes, which are small and not fully matured. Those two attributes make them perfect for roasting, especially when they're basking in the juices of a whole chicken. 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!