This simple Italian spiced zucchini-pork and potato bowl is truly a comfort dish, with parsley and olive oil seasoned cooked potatoes-a perfect family dinner recipe!
Also, try my Cast-Iron Pork Chops recipe with apples, squash, and refried beans.
A few notes
- Simple seasoning and ingredients such as rosemary, garlic, olive oil, and zucchini make this dish extra soft and rich in flavor.
- 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 separately 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 its seasoning better and, thus, its flavors.
- The flavors combine better with the zucchini when the meat is juicy, tender, and just done. The soft juices of the vegetable-meat dish are then soaked in the Yukon potatoes-cooked al dente to contrast the softness of the meat.
- I let the potatoes sit covered in their heat for a few minutes when cooked. I then season them with some olive oil, salt, and parsley. It gives them a creamy consistency and a hearty taste.
- You can immediately serve the potatoes separately or combine them with the vegetable-meat dish.
Any leftovers can be warmed up on the stove for a few minutes. The pure Italian flavors immediately return over medium heat!
Enjoy!
📖 Recipe
Easy Italian Spiced Zucchini, Pork, and Potato Bowl
Mariska RamondinoThis simple Italian pork recipe is truly a comfort dish and it pairs perfectly with parsley and olive oil seasoned cooked potatoes-a perfect family dinner recipe!
Ingredients
- 8 - 9 medium-sized Yukon potatoes peeled and quartered
- 4 tablespoons olive oil divided
- 3 cloves garlic chopped
- 1 large yellow onion chopped
- 1 ½ pounds zucchini chopped (about 4 to 5 medium-sized zucchini)
- Salt and pepper
- 2 pounds ground pork
- Dried rosemary
- 4 tablespoons tomato paste unseasoned, optional
- 1 handful fresh parsley chopped
Instructions
- Place the potatoes in a pot and add enough water to cover them barely. Cover the pot and bring to a boil over medium-high heat. Cook the potatoes until they are just tender (about 6-8 minutes). You don't want to overcook them. They should instead have an al dente quality (firm to the bite) and fully retain its shape. Drain and set aside, covered.
- In the meantime, heat two tablespoons of olive oil over medium heat in a large skillet. Cook and stir the garlic for 10 seconds (to release its aroma). Toss in the onions. Cook and stir for one minute. Then add the zucchini-season everything with salt and pepper to taste. Continue to cook and frequently stir until the zucchini is soft (about 10 minutes).
- Break the ground pork into small chunks and add to the skillet. Using a wooden spoon start breaking down the meat further into tiny pieces while stirring it in with the rest of the ingredients-season with salt and royally with pepper and dried rosemary. Cook and stir until thoroughly cooked but not browned (10 minutes).
- Stir in the tomato paste add more seasonings to taste. Cook and stir for another minute, then remove from the stove. Transfer to a large serving plate or bowl.
- Place the reserved potatoes separately in a large bowl. Cover with one to two tablespoons of olive oil. Season lightly with salt and combine with fresh parsley. Either serve separately with the zucchini-pork bowl or toss the seasoned potatoes into the meat mixture and serve as one large dish.
Notes
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.
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Nutrition (% Daily value)
Calories: 951kcal (48%)Carbohydrates: 92g (31%)Protein: 35g (70%)Fat: 50g (77%)Saturated Fat: 15g (94%)Polyunsaturated Fat: 7gMonounsaturated Fat: 25gTrans Fat: 0.3gCholesterol: 109mg (36%)Sodium: 1085mg (47%)Potassium: 2843mg (81%)Fiber: 13g (54%)Sugar: 9g (10%)Vitamin A: 569IU (11%)Vitamin C: 121mg (147%)Calcium: 101mg (10%)Iron: 6mg (33%)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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