Best 18 Zucchini And Olive Mashed Potatoes Recipes

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Packed with flavor and nutrients, zucchini and olive mashed potatoes are a delicious and healthy side dish that can complement a variety of meals. This delightful dish combines the creamy texture of mashed potatoes with the savory flavors of zucchini and olives, creating a taste sensation that will tantalize your palate. Whether you're looking for a comforting weeknight dinner or a special occasion side dish, zucchini and olive mashed potatoes are sure to be a hit.

Let's cook with our recipes!

BRIAM (GREEK BAKED ZUCCHINI AND POTATOES)



Briam (Greek Baked Zucchini and Potatoes) image

Briam is a traditional Greek roasted vegetable dish with potatoes, zucchini, tomatoes, and red onions with lots of olive oil. It is a typical example of Greek cuisine where a few simple ingredients are turned into an utterly delicious dish with little effort. It can be served as a main course. With olive oil as the only source of fat it is a quintessential example of the Mediterranean diet, and it is vegan to boot. If preferred, serve with a hearty chunk of feta on the side.

Provided by Diana Moutsopoulos

Categories     World Cuisine Recipes     European     Greek

Time 2h

Yield 4

Number Of Ingredients 7

2 pounds potatoes, peeled and thinly sliced
4 large zucchini, thinly sliced
4 small red onions, thinly sliced
6 ripe tomatoes, pureed
½ cup olive oil
2 tablespoons chopped fresh parsley
sea salt and freshly ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary. Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Toss all ingredients together so that the vegetables are evenly coated.
  • Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving, or serve at room temperature.

Nutrition Facts : Calories 533.8 calories, Carbohydrate 65.8 g, Fat 28.3 g, Fiber 12.5 g, Protein 11.3 g, SaturatedFat 4 g, Sodium 141.4 mg, Sugar 16.2 g

ZUCCHINI AND POTATO BAKE



Zucchini and Potato Bake image

This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.

Provided by Jana

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 1h15m

Yield 6

Number Of Ingredients 9

2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, peeled and cut into large chunks
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
½ cup dry bread crumbs
¼ cup olive oil
paprika to taste
salt to taste
ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
  • Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 35 g, Fat 9.8 g, Fiber 4.8 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 108 mg, Sugar 3.6 g

ZUCCHINI MASH



Zucchini Mash image

Provided by Alexis Touchet

Categories     Garlic     Vegetable     Side     Low Carb     Low Fat     Vegetarian     Quick & Easy     Low Cal     Low Sodium     Low/No Sugar     Zucchini     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1 medium green bell pepper, finely chopped (1 cup)
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 large garlic clove, finely chopped
6 medium zucchini (1 3/4 pounds), halved lengthwise, then thinly sliced crosswise
1/2 cup water
3/4 teaspoon salt
1/2 teaspoon black pepper
1/3 cup chopped scallion greens

Steps:

  • Cook bell pepper in oil and 1 tablespoon butter in a wide 4-quart heavy pot over moderately low heat, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and cook, stirring, 1 minute. Add zucchini, water, salt, and pepper and bring to a boil over moderately high heat, then cook at a brisk simmer, covered, 6 minutes. Remove lid and simmer until most of liquid is evaporated and zucchini is soft, about 6 minutes.
  • Coarsely mash zucchini with a potato masher and add scallion greens and remaining tablespoon butter, stirring, until butter is incorporated.

MASHED POTATOES WITH OLIVE OIL AND HERBS



Mashed Potatoes with Olive Oil and Herbs image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces
1 teaspoon kosher salt, plus more as needed
1/4 cup extra-virgin olive oil
1 teaspoon finely chopped fresh basil
1 teaspoon minced fresh flat-leaf parsley
1 teaspoon minced fresh tarragon
Freshly ground black pepper

Steps:

  • In a large saucepan, combine the potatoes, 1 teaspoon salt and cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork-tender, about 10 minutes. Drain the potatoes, reserving 1/2 cup of the cooking liquid. Return the potatoes to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer or bowl.
  • Add the oil and reserved cooking liquid to the saucepan and warm over medium heat. Remove the pan from the heat. Mash the potatoes through the food mill or ricer into the pan (or mash by hand in the bowl and transfer to the pan). Add the basil, parsley and tarragon and stir to combine. Season with salt and pepper. Serve immediately.

ZUCCHINI AND OLIVE MASHED POTATOES



Zucchini and Olive Mashed Potatoes image

Categories     Garlic     Olive     Potato     Tomato     Vegetable     Side     Sauté     Low Fat     Vegetarian     Zucchini     Winter     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 6

2 1/2 pounds boiling potatoes
1 ounce dried tomatoes (about 1/2 cup)
2 pounds zucchini (about 4 medium)
10 Kalamata or other brine-cured black olives
4 garlic cloves
2 teaspoons olive oil

Steps:

  • Peel and quarter potatoes. In a kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, about 25 minutes. Add tomatoes and simmer 5 minutes. Drain vegetables in a colander and transfer potatoes to a large bowl and tomatoes to a cutting board. With a potato masher mash potatoes and keep warm, covered. Cut tomatoes into thin julienne strips.
  • Using largest holes of a 4-sided grater, grate zucchini. Pit olives and cut into thin julienne strips. Mince garlic. In a large nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté garlic, stirring, until golden. Add tomatoes, zucchini, olives, and salt and pepper to taste and sauté, stirring, until zucchini is just tender, about 3 minutes.
  • Stir zucchini mixture into potatoes until combined well and season with salt and pepper. Potatoes may be made 1 day ahead and chilled, covered. Reheat potatoes, covered, in a 350°F. oven about 30 minutes.

BROILED ZUCCHINI AND POTATOES WITH PARMESAN CRUST



Broiled Zucchini and Potatoes with Parmesan Crust image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 8

4 small new potatoes (red or white, about 1 1/2 inches in diameter)
2 tablespoons butter
1 clove garlic, minced
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long)
Pinch kosher salt and freshly ground black pepper
1/4 cup grated Parmesan

Steps:

  • Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.
  • Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.
  • Preheat the broiler. Line a baking sheet with foil. Place the browed zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.

OLIVE-OIL MASHED POTATOES



Olive-Oil Mashed Potatoes image

These easy-to-make mashed potatoes are smooth and creamy.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 4

1 1/2 pounds waxy potatoes (4 medium)
Coarse salt and ground pepper
2 tablespoons olive oil
1/2 cup skim milk

Steps:

  • Peel potatoes and cut into 1-inch chunks. In a large saucepan, cover potatoes with cold water by 2 inches and add 1 tablespoon coarse salt. Bring to a boil; cook until potatoes are very tender and easily pierced with a fork, 20 to 25 minutes. Drain; transfer to a large bowl.
  • Using a potato masher or fork, mash potatoes with olive oil and milk until smooth. Season with salt and pepper. Drizzle with more olive oil before serving, if desired.

Nutrition Facts : Calories 181 g, Fat 7 g, Fiber 2 g, Protein 3 g

MASHED POTATOES WITH BLACK OLIVES



Mashed Potatoes with Black Olives image

Categories     Mixer     Olive     Potato     Side     Quick & Easy     Bon Appétit

Yield Serves 6

Number Of Ingredients 6

3 1/2 pounds red-skinned potatoes, peeled, cut into 1-inch pieces
2/3 cup milk
4 1/2 tablespoons butter
2/3 cup chopped pitted brine-cured black olives (such as Kalamata)
2 tablespoons chopped Italian parsley
3 tablespoons olive oil

Steps:

  • Cook potatoes in large pot of boiling salted water until very tender, about 15 minutes. Drain. Transfer potatoes to large mixing bowl. Add milk and butter. Using electric mixer, beat until potatoes are smooth. Stir in olives. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley; drizzle oil over.

OLIVE OIL MASHED POTATOES



Olive Oil Mashed Potatoes image

These mashed potatoes are extremely easy to make, and have the added benefit of being vegan. A hefty dose of garlic lends a bite to the creaminess. Make sure to use good olive oil. (For everything you need to know to make perfect potatoes, visit our potato guide.)

Provided by David Tanis

Categories     dinner, quick, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 4

2 pounds yellow fleshed potatoes, like Yukon Gold or German Butterball, peeled and cut into 1-inch chunks
8 garlic cloves, peeled
Salt
1/4 cup extra-virgin olive oil

Steps:

  • Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.
  • Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 382 milligrams, Sugar 1 gram

MASHED ZUCCHINI



Mashed Zucchini image

I found this recipe on a site with a collection of South Beach Diet Recipes. It is very simple and flavorful

Provided by Engineer in the Kit

Categories     Vegetable

Time 45m

Yield 3 serving(s)

Number Of Ingredients 5

1 lb zucchini (use any combination of yellow, green, or whatever you can find)
2 tablespoons powdered nonfat dry creamer
1/2 tablespoon light butter
1 tablespoon grated parmesan cheese
1 teaspoon mixed Italian herbs

Steps:

  • Cut the zucchinis in 1-inch chunks, put them in a pot, cover with water and boil over medium heat.
  • Once the zucchinis are very tender (around 15 min), drain them and put them back in the pot. Return the pot to the heat and start mashing them (you can do that with a fork or a potato masher), some water will get out of them, boil them for few minutes until the water evaporates.
  • Add the rest of the ingredients and stir.
  • You can be creative and add other flavorings such as garlic or other spices.

Nutrition Facts : Calories 43.5, Fat 2.1, SaturatedFat 1.2, Cholesterol 4, Sodium 51.5, Carbohydrate 5.2, Fiber 1.7, Sugar 2.6, Protein 2.6

OLIVE OIL MASHED POTATOES



Olive Oil Mashed Potatoes image

With only three ingredients salt, potatoes and extra virgin olive oil, and you are rewarded with a divinely creamy and buttery dish of mashed potatoes. Yukon Gold potatoes have a naturally unique buttery flavor with no butter added! Ordinary salt is one of the ingredients here. Use any salt you like, but (imo) great salt will give even more great flavor! I can't wait to try this with different varieties of salt to discover the differences. I think this recipe leaves lots of room for experimenting with flavored or infused extra virgin olive oil and various salts. Experimenting is half the fun! Let me know what you use please. I am so interested! I do not know much about Kosher or Jewish food and cooking but I think these might even work well there as well. Discovered in Gourmet Magazine, Paris! 9/2008.

Provided by Mamas Kitchen Hope

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs yukon gold potatoes
2 teaspoons salt
1/3 cup extra virgin olive oil
salt and pepper (optional)

Steps:

  • Rinse and cut potatoes into 2 inch chunks. Place in a pot with cold water and salt. I like to use just enough water so the potatoes are covered as more flavor is retained. Cover and cook until boiling. Tilt the cover to allow steam to escape and reduce heat just to the point where potatoes are not cooking over. Cook until tender, about 12-15 minutes.
  • Remove and reserve 1 cup of cooking liquid while draining potatoes well. Leave in strainer.
  • Heat extra virgin olive oil in same pan over medium heat just until the oil is warm. Remove from heat.
  • Force potatoes through a ricer into pot containing warmed olive oil.
  • Gently fold in cooking water, stirring only if needed to combine.
  • Taste and season with more salt and some fresh cracked black pepper, if desired.

Nutrition Facts : Calories 356.4, Fat 18.2, SaturatedFat 2.5, Sodium 1172.2, Carbohydrate 45.7, Fiber 4.1, Sugar 2, Protein 4.2

ZUCCHINI AND POTATOES JAMBOT



Zucchini and Potatoes Jambot image

Provided by Martha Stewart

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
1 small yellow onion, chopped
2 potatoes, peeled and cubed (slightly larger than zucchini cubes)
2 zucchini, cubed
Coarse salt
Ground black pepper
1 teaspoon dry Italian seasoning (or a combination of oregano and thyme)
Chopped parsley, for garnish (optional)

Steps:

  • Heat a 12-inch straight-sided skillet. Add oil, onion, and butter. Add potatoes and cook 10 minutes, stirring occasionally. Add zucchini, salt, pepper, and Italian seasoning and saute 8 to 10 minutes more, until zucchini are just tender. To serve, garnish with parsley.

OLIVE OIL MASHED POTATOES WITH PANCETTA



Olive Oil Mashed Potatoes with Pancetta image

Classic American mashed potatoes take a trip to Italy with the flavors of olive oil, garlic, and pancetta. -Bryan Kennedy, Kaneohe, Hawaii

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 7

3 pounds Yukon Gold potatoes, peeled and cubed
3 slices pancetta or bacon, chopped
1 tablespoon plus 1/4 cup olive oil, divided
4 garlic cloves, minced
1/3 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes., Meanwhile, in a large skillet, cook pancetta in 1 tablespoon oil over medium heat until crisp. Add garlic; cook for 1 minute longer. Remove from the heat., Drain potatoes and transfer to a large bowl. Mash potatoes with remaining oil. Stir in the parsley, pancetta mixture, salt and pepper.

Nutrition Facts : Calories 206 calories, Fat 11g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 313mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

OLIVE OIL MASHED POTATOES



Olive Oil Mashed Potatoes image

Provided by Melissa Roberts

Categories     Potato     Side     Quick & Easy     Vegan     Boil     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 4

2 pounds Yukon Gold potatoes, cut into 2-inch chunks
1/3 cup extra-virgin olive oil
Equipment:
a potato ricer or food mill

Steps:

  • Cover potatoes with cold water in a pot and add 2 teaspoons salt. Boil, partially covered, until tender, 12 to 15 minutes. Reserve 1 cup cooking water and drain potatoes.
  • Heat oil in pot over medium heat and remove from heat. Force potatoes through ricer into oil in pot. Stir in cooking water, 1/2 teaspoon pepper, and salt to taste.

MASHED POTATOES WITH GARLIC-OLIVE OIL



Mashed Potatoes with Garlic-Olive Oil image

Garlic mashed potatoes are high on our love list. To intensify the flavor, I combine garlic and olive oil in the food processor and drizzle it on top of the potatoes. - Emory Doty, Jasper, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 10

4 pounds red potatoes, quartered
1/2 cup olive oil
2 garlic cloves
2/3 cup heavy whipping cream
1/4 cup butter, softened
2 teaspoons salt
1/2 teaspoon pepper
2/3 to 3/4 cup 2% milk
3 green onions, chopped
3/4 cup grated Parmesan cheese, optional

Steps:

  • Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, place oil and garlic in a small food processor; process until blended. , Drain potatoes; return to pan. Mash potatoes, gradually adding cream, butter, salt, pepper and enough milk to reach desired consistency. Stir in green onions. Serve with garlic-olive oil and, if desired, cheese.

Nutrition Facts : Calories 299 calories, Fat 20g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 533mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

OLIVE-OIL MASHED POTATOES WITH GARLIC AND SAGE



Olive-Oil Mashed Potatoes with Garlic and Sage image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 45m

Number Of Ingredients 7

1 1/4 cups whole milk, plus more for thinning, if needed
1/4 cup extra-virgin olive oil
1/2 stick unsalted butter
2 tablespoons chopped fresh sage leaves
3 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
5 cloves garlic, smashed and peeled
Coarse salt

Steps:

  • Bring milk, oil, butter, and sage to a boil in a small saucepan. Remove from heat and set aside. Cover potatoes and garlic with 2 inches cold water in a large pot. Add 1 tablespoon salt and bring to a boil. Reduce heat and simmer until potatoes are tender when pierced with a knife, about 13 minutes.
  • Drain potatoes and return to pot. Pour milk mixture through a fine sieve over potatoes; discard solids. Mash potato mixture with a potato masher to combine. Season with salt. Mashed potatoes can be made 3 days ahead and stored in refrigerator. Reheat in a bowl set over a pot of simmering water, thinning with more milk if necessary.

GARLIC AND OLIVE OIL SMASHED YUKON GOLD POTATOES



Garlic and Olive Oil Smashed Yukon Gold Potatoes image

Categories     Garlic     Herb     Potato     Side     Sauté     Steam     Vegetarian     Quick & Easy     High Fiber     Vegan     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 4

2 pounds medium-size unpeeled Yukon Gold potatoes, each cut into wedges
6 tablespoons olive oil, divided
5 large garlic cloves, peeled, halved
1 teaspoon chopped fresh thyme

Steps:

  • Steam potato wedges until very tender, about 15 minutes.
  • Meanwhile, heat 5 tablespoons oil in large skillet over low heat. Add garlic; sauté until golden, about 6 minutes.
  • Add potatoes and thyme to skillet. Mash coarsely. Season with salt and pepper. Transfer to bowl, drizzle with remaining 1 tablespoon oil, and serve.

CUCUMBER TOMATO SALAD WITH ZUCCHINI AND BLACK OLIVES IN LEMON BALSAMIC VINAIGRETTE



Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette image

This is a deliciously light and fresh-tasting twist on cucumber tomato salad. It takes me to the water's edge, and begs to be served with fresh seafood. Substitute Greek kalamata olives for black olives if desired.

Provided by Dan Zahra

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 30m

Yield 6

Number Of Ingredients 15

2 large cucumbers, diced
1 zucchini, diced
½ red onion, thinly sliced
3 large tomatoes, diced
1 cup chopped black olives
2 tablespoons chopped fresh basil
2 teaspoons fresh thyme leaves
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 ½ teaspoons lemon zest
½ lemon, juiced
1 ¼ teaspoons kosher salt, or to taste
½ teaspoon white sugar
¼ teaspoon freshly ground black pepper
½ cup extra-virgin olive oil

Steps:

  • In a large salad bowl, mix together the cucumbers, zucchini, red onion, tomatoes, black olives, basil, and thyme. In a separate bowl, whisk together the red wine vinegar, balsamic vinegar, lemon zest, lemon juice, kosher salt, sugar, and white pepper until thoroughly combined. Pour the olive oil slowly into the dressing mixture, whisking to combine. Pour the dressing over the salad, and serve.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 12.2 g, Fat 21.6 g, Fiber 3 g, Protein 2.2 g, SaturatedFat 3 g, Sodium 617.7 mg, Sugar 5.7 g

Tips:

  • To save time, use a food processor or blender to puree the zucchini and potatoes.
  • For a creamier texture, use Yukon Gold or russet potatoes.
  • Add a splash of cream or milk for a richer flavor.
  • Garnish with fresh herbs such as parsley, chives, or dill.
  • Serve immediately or keep warm in a slow cooker on low heat.

Conclusion:

Zucchini and olive mashed potatoes are a delicious and healthy twist on the classic mashed potato recipe. With their vibrant green color and savory flavor, they are sure to be a hit at your next gathering. So next time you're looking for a new way to enjoy mashed potatoes, give this recipe a try!

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