Easy Italian Spiced Zucchini, Pork, and Potato Bowl

Name: Easy Italian Spiced Zucchini, Pork, and Potato Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 Servings
Ingredients: 8 - 9 medium-sized Yukon potatoes; 4 tablespoons olive oil; 3 cloves garlic; 1 large yellow onion; 1 ½ pounds zucchini; salt and pepper; 2 pounds ground pork; dried rosemary; 4 tablespoons tomato paste; 1 handful fresh parsley

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
6 Servings
Calories
951 kcal
Course
Main Course
Cuisine
Italian

Easy Italian Spiced Zucchini, Pork, and Potato Bowl

Jessica Duke

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This 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!

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Ingredients

Servings

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

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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.

Nutrition Information

Show Details

Calories 951kcal (48%) Carbohydrates 92g (31%) Protein 35g (70%) Fat 50g (77%) Saturated Fat 15g (75%) Polyunsaturated Fat 7g Monounsaturated Fat 25g Trans Fat 0.3g Cholesterol 109mg (36%) Sodium 1085mg (45%) Potassium 2843mg (81%) Fiber 13g (52%) Sugar 9g (18%) Vitamin A 569IU (11%) Vitamin C 121mg (134%) Calcium 101mg (10%) Iron 6mg (33%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 951 kcal

% Daily Value*

Calories	951kcal	48%
Carbohydrates	92g	31%
Protein	35g	70%
Fat	50g	77%
Saturated Fat	15g	75%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	25g	125%
Trans Fat	0.3g	15%
Cholesterol	109mg	36%
Sodium	1085mg	45%
Potassium	2843mg	60%
Fiber	13g	52%
Sugar	9g	18%
Vitamin A	569IU	11%
Vitamin C	121mg	134%
Calcium	101mg	10%
Iron	6mg	33%