5.0 from 6 votes
Easy Italian Spiced Zucchini, Pork, and Potato Bowl
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6 Servings
Calories: 951 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.