Mashed Potatoes with Zucchini Ragout

Mashed potatoes laced with spinach and infused with olive oil are topped with a savory tomato-based vegetable ragout. Black olive paste lends a salty, meaty quality to the ragout.

Yield: 6 servings (serving size: about 1 cup potatoes, 1 cup ragout, and 1 tablespoon cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 307
  • Calories from fat: 28%
  • Fat: 9.6g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 12.1g
  • Carbohydrate: 45.1g
  • Fiber: 8.1g
  • Cholesterol: 7mg
  • Iron: 3.7mg
  • Sodium: 703mg
  • Calcium: 189mg

Ingredients

  • Potatoes:
  • 2 pounds cubed Yukon gold potato
  • 2 tablespoons extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup 2% reduced-fat milk
  • 4 cups torn spinach
  • 1/2 cup minced green onions
  • Ragout:
  • 2 teaspoons extravirgin olive oil
  • 1 1/2 cups thinly sliced onion
  • 1 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 1 pound cremini mushrooms, quartered
  • 3 cups (1/2-inch) cubed zucchini
  • 2 cups water
  • 1/4 cup chopped fresh basil
  • 2 teaspoons black olive paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese

Preparation

  1. To prepare potatoes, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain.
  2. Return potatoes to pan; add 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mash mixture with a potato masher to desired consistency. Cover and keep warm.
  3. Heat milk over medium heat in a large nonstick skillet to 180° or until tiny bubbles form around edge (do not boil). Stir in spinach; cook 1 minute or until spinach wilts. Add milk mixture and green onions to potato mixture, stirring until well combined.
  4. To prepare ragout, wipe skillet with paper towels. Heat 2 teaspoons oil in skillet over medium heat. Add sliced onion, oregano, and garlic; cook 5 minutes or until lightly browned, stirring frequently. Add mushrooms; cook 7 minutes or until mushrooms are tender, stirring frequently. Add zucchini; cook 2 minutes, stirring frequently.
  5. Stir in water and next 5 ingredients (water through tomatoes); simmer, uncovered, 15 minutes, stirring occasionally. Serve ragout over potatoes, and sprinkle with cheese.
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