Mashed Potatoes With Zucchini Ragoût

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Mashed potatoes laced with spinach and infused with olive oil are topped with a savory vegetable ragoût. Black olive paste lends a salty, meaty, quality to the ragoût.
== Ingredients ==
* 2 pounds cubed Yukon gold potato
* 2 tablespoons extra virgin olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 3/4 cup 2% reduced-fat milk
* 4 cups torn spinach
* 1/2 cup minced green onions
* 2 teaspoons extra virgin olive oil
* 1 1/2 cups thinly sliced onion
* 1 teaspoon dried oregano
* 2 garlic cloves, minced
* 1 pound cremini mushrooms, quartered
* 3 cups (1/2-inch) cubed zucchini
* 2 cups water
* 1/4 cup chopped fresh basil
* 2 teaspoons black olive paste
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 (14.5-ounce) can diced tomatoes, undrained
* 6 tablespoons (1 1/2-ounces) grated fresh Parmesan cheese
== Directions ==
# To prepare potatoes, place potatoes in a large saucepan; cover with water.
# Bring to a boil.
# Reduce heat; simmer 15 minutes or until tender.
# Drain.
# Return potatoes to pan; add 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
# Mash mixture with a potato masher to desired consistency.
# Cover and keep warm.
# Heat milk over medium heat in a large nonstick skillet to 180° or until tiny bubbles form around edge (do not boil).
# Stir in spinach; cook 1 minute or until spinach wilts.
# Add milk mixture and green onions to potato mixture, stirring until well combined.
# To prepare ragoût, wipe skillet with paper towels.
# Heat 2 teaspoons oil in pan over medium heat.
# Add sliced onion, oregano, and garlic; cook 5 minutes or until lightly browned, stirring frequently.
# Add mushrooms; cook 7 minutes or until mushrooms are tender, stirring frequently.
# Add zucchini; cook 2 minutes, stirring frequently.
# Stir in water and next 5 ingredients; simmer, uncovered, 15 minutes, stirring occasionally.
# Serve ragoût over potatoes, and sprinkle with cheese.
Yield: 6 servings (serving size: about 1 cup potatoes, 1 cup ragoût, and 1 tablespoon cheese)
Category:American Recipes
Category:American Vegetarian
Category:Vegetarian Recipes
Category:Vegetarian Main Dish Recipes
Category:American Main Dishes
Category:Main Dish Recipes
Category:Healthy Main Dishes
Category:Healthy Recipes
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Mashed potato Recipes
Category:Ragoût Recipes
Category:Potato Recipes
Category:Oil Recipes
Category:Olive oil Recipes
Category:Salt Recipes
Category:Black pepper Recipes
Category:Milk and cream Recipes
Category:Milk Recipes
Category:Spinach Recipes
Category:Green onion Recipes
Category:Onion Recipes
Category:Oregano Recipes
Category:Garlic Recipes
Category:Garlic cloves Recipes
Category:Cremini mushroom Recipes
Category:Mushroom Recipes
Category:Zucchini Recipes
Category:Water Recipes
Category:Basil Recipes
Category:Olive Recipes
Category:Black olive Recipes
Category:Tomato Recipes
Category:Parmesan cheese Recipes
Category:Cheese Recipes
Category:Pepper Recipes
Category:Yellow potato Recipes
Category:Yukon Gold potato Recipes