Cheap Microwave Instant Mashed Potatoes With Zucchini

Craving comfort food but short on time and cash? This recipe combines fluffy instant mashed potatoes with canned zucchini for a meal that’s budget-friendly, ready in 5 minutes, and secretly packs in veggies.

We’re talking under $2 per serving and minimal cleanup—perfect for dorm rooms, late-night snacks, or sneaking greens into picky eaters.

Below, we’ll walk through ingredient swaps, microwave hacks, and how to avoid gloppy potato disasters (we’ve all been there).

What is Canned Diced Zucchini?

Picture this: my grandma always kept canned veggies in her pantry for “emergency hunger moments” during my school years. Canned diced zucchini is pre-chopped, pre-cooked zucchini preserved in water or brine, ready to jazz up meals without peeling or slicing. It’s softer than fresh zucchini but brings that same mild, slightly earthy flavor—like a veggie time capsule.

We love it here because it’s shelf-stable for up to 2 years and costs about $1.50 per 14.5oz can. Just drain it well—those 45mg of sodium per serving can sneak up on you! Pro tip: rinse it under cold water if you’re watching salt intake.

What Does Mashed Potato With Zucchini Taste Like?

Imagine fluffy clouds with a sneaky green confetti party. The zucchini adds subtle freshness that cuts through the potato’s richness—no overwhelming “veggie” taste. Texture-wise, it’s creamier than plain mashed potatoes thanks to the zucchini’s natural moisture.

My school lunchbox version fooled many classmates into thinking it was fancy parsley-spiked mash. The canned zucchini’s slight tang (from the canning liquid) actually balances the potatoes’ starchiness beautifully. If you’ve ever had potato-zucchini pancakes, it’s like their mashed-up cousin! For a quicker option, consider making mashed potatoes in the microwave; it simplifies the cooking process and keeps the flavors intact.

Ready to turn these two pantry staples into a 5-minute masterpiece? Let’s grab your microwave-safe bowl—your spud-and-squash adventure starts now.

Ingredients for Microwave Mashed Potatoes With Zucchini

Let’s raid that pantry! You need just 4 basics for this mash-up. Pro tip: measure everything before microwaving—it’s a 5-minute recipe, so prep speed matters.

Instant Mashed Potato Flakes &Amp; Alternatives

We use 1 cup potato flakes (like Idahoan or Hungry Jack) for every 2 servings. At $0.15 per serving, it’s cheaper than fresh spuds. Out of flakes? Blitz 2 medium peeled russet potatoes in the microwave (8 mins on high) then mash. For an even quicker option, consider using cheap microwave instant mashed potato gravy to enhance your dish. It’s a simple way to add flavor without the fuss of preparation.

For gluten-free folks, check labels—some brands add wheat-based anti-caking agents. We’ve had success with Bob’s Red Mill flakes ($3.99/16oz).

Canned Diced Zucchini Substitutes

One 14.5oz can (drained) gives you that veggie boost. Prefer fresh? Swap in 1.5 cups chopped zucchini—microwave it with 1 tsp water for 3 minutes first. Frozen works too, but thaw and squeeze out excess moisture first. For a quick and tasty treat, consider making a 2-minute microwave zucchini bread mug—it’s a fun way to enjoy zucchini in a whole new form.

My college roommate once used canned green beans in a pinch. It worked, but the texture was… adventurous. In the spirit of quick and easy meals, the combination of microwave boxed rice with canned green beans makes for a hassle-free option for busy days.

Milk or Dairy-free Options

Whole milk makes it creamier, but any milk works. For dairy-free, try unsweetened almond milk ($0.04/tbsp)—avoid vanilla flavor unless you want dessert potatoes. Need extra richness? Add 1 tbsp margarine or coconut oil.

Pro tip: Warm your milk 15 seconds first. Cold liquid + potato flakes = lump city.

Also See: Lazy Microwave Canned Chicken Ramen in Minutes

How to Make Microwave Instant Mashed Potatoes With Zucchini

Time to play mad scientist with your microwave! Grab a 4-cup microwave-safe bowl—I’ve learned the hard way that small bowls lead to potato lava eruptions. Be cautious, as the high temperatures and pressure can cause unexpected explosions. Many items, when microwaved improperly, can blow up and create a mess or even damage your appliance.

Step 1: Combine Potato Flakes and Liquid in Microwave-safe Bowl

Mix 1 cup potato flakes + 3/4 cup liquid (milk/water combo works best). Stir until just combined—overmixing makes gluey potatoes. The mixture should look like wet sand with a few dry spots. Ensure the potatoes are safe for microwaving before combining them with canned diced zucchini.

Step 2: Mix in Drained Canned Zucchini

Press those zucchini chunks in a sieve! We want 1 cup drained veg (about 70g). Fold them into the potato mix gently—zucchini’s 95% water content can turn your mash soupy if you’re not careful. For a quick and tasty side, consider making microwave zucchini chips. These chips are easy to prepare and provide a healthy snack option that retains the delightful flavor of zucchini.

Step 3: Microwave on High Until Fluffy

Nuke for 2 minutes uncovered. Watch through the door—when bubbles form craters like a potato moon, you’re golden. If it looks wet, add 30-second bursts. My 1200W microwave nails it at 2:15.

Step 4: Season and Adjust Consistency

Fluff with a fork first! Stir in 1/4 tsp garlic powder, 1/8 tsp black pepper, and salt to taste. Too thick? Add warm milk 1 tbsp at a time. Too thin? More flakes—they absorb 3x their weight in liquid. For a delightful twist, why not try quick garlic parmesan popcorn? This tasty snack captures the same flavors in a fun and easy way.

Also See: Creamed Rice Recipe in Microwave  – 5 Variations, Tips, Tools, FAQs & More

Tips for Perfect Microwave Mashed Potatoes

After 47 trial runs (and one smoke alarm incident), here are our golden rules:

• Drain, drain, drain: Blot zucchini with paper towels for extra dryness
• Stop-and-stir: Pause microwave every minute to prevent edge scorching
• Butter last: Add fats after microwaving for smoother texture

For cheesy flair, mix in 2 tbsp grated Parmesan post-microwave. Want crispy bits? Broil the mash for 2 minutes—it’s life-changing. For an even quicker cheesy snack, try making quick microwave parmesan crisps in the microwave. These quick microwave parmesan crisps are simple to prepare and add a delightful crunch to your meals.

Even with these tricks, sometimes things get weird. Let’s troubleshoot common disasters next—because nobody deserves glue-paste potatoes.

Common Mistakes and How to Fix Them

We’ve all stared into a bowl of potato-zucchini soup pretending to be mashed potatoes. The top culprit? Not draining the zucchini enough. Canned veggies hold 2-3 tbsp of liquid—press them in a sieve for 30 seconds, then pat dry with paper towels. Your mash stays fluffy, not swampy. If you’re looking for an easy way to prepare zucchini, cooking it in the microwave can be a quick and simple solution. Just slice it, season it, and microwave for a few minutes for a delicious and healthy side dish.

Lumpy potatoes happen when you add flakes to cold liquid. Always warm your milk/water for 15 seconds first. If lumps form anyway, stir in 1 tsp melted butter and microwave 10 more seconds—the fat smooths things out like a peacekeeper.

How to Store and Reheat Leftovers

Got leftovers? Cool them within 2 hours to avoid foodborne bacteria. Store in an airtight container for up to 3 days ($0.02 Ziploc bowl works great). For longer storage, freeze portions in muffin tins—pop out “potato pucks” and bag them for 2-month freshness.

Reheating is a microwave rematch:

• Place 1 cup mash in microwave-safe dish
• Splash 1 tsp milk/water on top
• Cover with damp paper towel
• Nuke at 50% power for 1 minute, stir, repeat

My roommate once revived 3-day-old mash into zucchini potato pancakes—just add 1 egg and pan-fry. Genius? Questionable. Delicious? Absolutely. If you’re looking to experiment with zucchini in a different way, a microwave zucchini recipe can be a quick and tasty option. This method can bring out the flavors in zucchini while keeping the cooking process simple and efficient.

Now that you’re a leftover wizard, let’s jazz up this base recipe with bold flavors…

Now It’s Your Turn to Whip Up This Easy Dish!

We’ve covered everything from choosing the right ingredients to nailing the perfect microwave technique for your instant mashed potatoes with canned zucchini. This budget-friendly meal proves convenience doesn’t have to sacrifice flavor or nutrition.

Give this recipe a spin next time you need a quick side dish – we’d love to hear how your zucchini-spud creation turns out! For more microwave magic, check out our other canned veggie hacks.