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Pork, Potato, and Zucchini Pots

Can't get your family to eat their zucchini? After this, they'll be asking for seconds!

NikaForeverAuthor avatar
Recipe author
Zucchini in pots with pork meat and potatoes
Zucchini in pots with pork meat and potatoes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 % 4 g
Fats 29 % 6 g
Carbohydrates 52 % 11 g
112 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    How do you make pork, potato, and zucchini pots? Start by gathering your ingredients.

  2. Step 2:

    Step 2

    Cut the pork into pieces.

  3. Step 3:

    Step 3

    Heat the oil in a skillet and brown the meat.

  4. Step 4:

    Step 4

    While the meat cooked, I peeled and cut up the potatoes. Then heat oil in a skillet and add the potatoes.

  5. Step 5:

    Step 5

    Peel and slice the carrots.

  6. Step 6:

    Step 6

    Chop the onion.

  7. Step 7:

    Step 7

    Add the onion to the meat and cook until done. Divide it among the pots and season with salt and pepper.

  8. Step 8:

    Step 8

    Grate the zucchini on the fine side of a box grater.

  9. Step 9:

    Step 9

    Layer the zucchini on top of the meat. As it cooks, it breaks down and becomes a gravy for the meat.

  10. Step 10:

    Step 10

    Brown the potatoes and carrots just lightly. Since my vegetables are young and tender, it's important not to overcook them — you just want a bit of color. To do that, get the skillet good and hot and don't stir until one side is browned. Layer the potatoes and carrots on top of the zucchini.

  11. Step 11:

    Step 11

    Rinse and chop some fresh herbs (I used parsley).

  12. Step 12:

    Step 12

    Add the sour cream.

  13. Step 13:

    Step 13

    Add a little water to thin the sauce.

  14. Step 14:

    Step 14

    Season with salt and pepper. Pour it over the potatoes.

  15. Step 15:

    Step 15

    Seal the pots with foil or lids and bake for 25 minutes at 400°F (200°C).

  16. Step 16:

    Step 16

    Meanwhile, grate the cheese on the fine side of a box grater.

  17. Step 17:

    Step 17

    When the time is up, sprinkle the potatoes with the cheese and return the pots to the oven for another 10 minutes, this time uncovered.

  18. Step 18:

    Step 18

    Garnish with fresh herbs to serve. Enjoy!

  • Any cheese works for this dish — hard, semi-hard, or a soft one like mozzarella. Just make sure it's good quality, tasty, made without milk-fat substitutes, and that it melts well.
  • Keep in mind that every oven is different, so the temperature and cooking time may vary from what's given here. Get to know your own oven's quirks for the best baking results.
  • Every cooking oil is only good up to a certain point — its smoke point, where it starts to burn and form harmful compounds, including carcinogens. Keep an eye on your frying temperature and pick an oil suited to high heat.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Zucchini - 23  kcal/100g
  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Hog leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Pepper - 26  kcal/100g

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