Potatoes With Zucchini Puree

Ingredients

• 1 pound Yukon Gold potatoes or tiny new potatoes
• 8 ounces zucchini
• 1 small clove garlic
• 1 tablespoon fresh oregano
• ¼ teaspoon nutmeg
• ¼ teaspoon salt (optional)
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    201 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 44 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 6 grams protein; 23 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Scrub potatoes; do not peel. Cut large potatoes into bite-size chunks; leave tiny potatoes whole. Put in pot with water to cover, bring to a boil, and cook, about 7 minutes for the cut-up potatoes, 20 minutes for whole potatoes.
2. Wash and trim zucchini. Cut in half, then cut each half into 6 pieces. Steam about 5 minutes. Drain.
3. With food processor running, put garlic through feed tube to mince.
4. Add zucchini, oregano, nutmeg, salt and pepper and process to puree.
5. When potatoes are cooked, drain; cut the tiny whole potatoes into quarters. Spoon zucchini puree over potatoes, and serve.

30 minutes