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  • 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.

    Brief Description

    Baked mashed potatoes (leftover potatoes work well) and pesto served with sauteed zucchini and tomatoes.

    Main Ingredient:


    Category:  Vegetables

    Cuisine:  Italian

    Prep Time: 20 min
    Cook Time: 30 min

    Posted By:


    Posted On:

    November 8, 2018

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