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Pesto Potato Cake
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Brief Description
Baked mashed potatoes (leftover potatoes work well) and pesto served with sauteed zucchini and tomatoes.
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Main Ingredient
potatoes
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Category: Vegetables
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Cuisine: Italian
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Prep Time: 20 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mimisrecipes
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Posted On: Nov 08, 2018
Number of Servings:
Ingredients:
- 2 1/2 tablespoons - olive oil
- 1 - large zucchini cubed
- 1 cloves - garlic chopped
- 14 1/2 ounces - stewed tomatoes with juice
- 3 cups - leftover mashed potatoes
- 1 - egg
- 3 tablespoons - pesto sauce
Directions:
Saute zucchini in oil; add garlic, then tomatoes. Simmer until thick (about 8 minutes). Season with salt and pepper.
Spray cake pan with Pam. Mix potatoes and egg. Spread half in pan, then spread with half of pesto sauce, and repeat layers. Bake until light brown (about 15 minutes). Let stand 5 minutes.
Cut cake into wedges; spoon hot tomato-zucchini sauce alongside and serve.
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