Zucchini Mash Recipes

Steps:

• Cut the zucchinis in 1-inch chunks, put them in a pot, cover with water and boil over medium heat.
• Once the zucchinis are very tender (around 15 min), drain them and put them back in the pot. Return the pot to the heat and start mashing them (you can do that with a fork or a potato masher), some water will get out of them, boil them for few minutes until the water evaporates.
• Add the rest of the ingredients and stir.
• You can be creative and add other flavorings such as garlic or other spices.

Steps:

• 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.

Steps:

• Cook whole zucchini in water until soft. Drain and mash coarsely.
• Cook potatoes in water until soft. Cool, peel and mash coarsely.
• Combine all ingredients and stir together briskly.
• Serve at room temperature.

Steps:

• Cut zucchini crosswise into 1-inch-thick slices. In a large saucepan cover potatoes with salted cold water by 2 inches and simmer, covered, until tender, about 35 minutes. Transfer potatoes to a colander and reserve cooking water. When potatoes are cool enough to handle, peel and put in a large bowl. Add lemon thyme, butter, and salt and pepper to taste and with a potato masher coarsely mash. Keep mash warm, covered.
• Bring cooking water to a boil and simmer zucchini until tender, about 8 minutes. Drain zucchini well in colander and coarsely mash into potatoes. Mash may be made 1 day ahead and cooled completely before being chilled, covered. Reheat mash before serving.