Picnic-perfect pasta salads in 30 minutes or less - Page 10
Gourmandize.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Picnic-perfect pasta salads in 30 minutes or less

By,
Gourmandize
Southwestern black bean pasta salad 10/18

© She Wears Many Hats

Southwestern black bean pasta salad

Here's another southwestern pasta salad to try on the fly. It's perfect for Tex-Mex picnics, complete with a spread of chips, salsa, guacamole and maybe some other cooked delicacies (empanadas, churros, etc.). Ready in 30 minutes, you can take it right away or make it the night before to save time and let the flavors develop further.


More steaming articles



Chef Tips and Tricks

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