Zucchini Mash
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 3/4 teaspoon salt
- 1/2 cup water
- 1/2 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 large garlic clove, finely chopped
- Carbohydrate 6 g(2%)
- Cholesterol 10 mg(3%)
- Fat 9 g(14%)
- Fiber 2 g(7%)
- Protein 2 g(4%)
- Saturated Fat 3 g(16%)
- Sodium 304 mg(13%)
- Calories 102
Preparation Cook bell pepper in oil and 1 tablespoon butter in a wide 4-quart heavy pot over moderately low heat, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and cook, stirring, 1 minute. Add zucchini, water, salt, and pepper and bring to a boil over moderately high heat, then cook at a brisk simmer, covered, 6 minutes. Remove lid and simmer until most of liquid is evaporated and zucchini is soft, about 6 minutes. Coarsely mash zucchini with a potato masher and add scallion greens and remaining tablespoon butter, stirring, until butter is incorporated.
Preparation Cook bell pepper in oil and 1 tablespoon butter in a wide 4-quart heavy pot over moderately low heat, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and cook, stirring, 1 minute. Add zucchini, water, salt, and pepper and bring to a boil over moderately high heat, then cook at a brisk simmer, covered, 6 minutes. Remove lid and simmer until most of liquid is evaporated and zucchini is soft, about 6 minutes. Coarsely mash zucchini with a potato masher and add scallion greens and remaining tablespoon butter, stirring, until butter is incorporated.
