I love making large family dinner bowls, especially when leftovers taste as good or better the next day. Simple seasoning and ingredients such as rosemary, garlic, olive oil, and zucchini make this dish extra soft and rich in flavor. A yellow onion and a little tomato paste, although optional, adds a slight sweetness while a right amount of black pepper gives a special kick at the end of each bite.
The vegetables are cooked and flavored first before we add the ground pork. I prefer to transfer the vegetables to a bowl and then cook the pork separate in the same skillet. When the pork is soft and tender, I add the veggies back in before adding the tomato paste and any additional seasoning. Preparing the meat separately, allows me to control better its seasoning and thus its flavors. But on days when I have little time, I just add the pork directly into the skillet with the vegetables—it will still taste delicious just a bit more challenging combining all the flavors in the first couple of minutes.
I don’t brown the ground pork with this recipe. The flavors come better together with the zucchini when the meat is juicy, tender and just done. The soft juices of the vegetable-meat dish are then soaked in by the Yukon potatoes—cooked al dente to contrast the softness of the meat.
When done, I let the potatoes sit covered in their heat for a couple of minutes. I then season them with some olive oil, salt, and parsley. It gives them a creamy consistency and a hearty taste. You can opt to serve the potatoes separately or to combine them with the vegetable-meat dish immediately.
Any leftovers can be warmed up on the stove for a couple of minutes. The pure Italian flavors immediately return over a medium heat!