Easy One-Pot, One-Pan Dinners for Summer - Page 21
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Easy One-Pot, One-Pan Dinners for Summer

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Gourmandize
One-Pan Tuscan Quinoa Bake 21/30

© Half Baked Harvest

One-Pan Tuscan Quinoa Bake

We love the array of colors and veggies in this comforting yet good-for-you quinoa bake. In it you'll find tart kalamata olives, roasted marinated artichokes, pickled pepperoncinis, bell peppers, pepperoni, cherry tomatoes, fresh basil and three types of cheese. It sounds a bit overwhelming, but it's really a no-fuss dish that bakes everything at once. Get the recipe here.


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You're watching: VIDEO: Crispy Zucchini Potato Cakes
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VIDEO: Crispy Zucchini Potato Cakes

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

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!