Thursday, August 27, 2015

RECIPE: Zucchini Mash

Difficulty Level: Easy
Yield: Makes 4 to 6 servings
Active time: 15 min
Total time: 35 min

Toss aside the mashed potatoes and welcome this appealing alternative, a spirited mix of zucchini, tender sautéed bell pepper, and refreshing scallions.


    * 1 medium red bell pepper, finely chopped (1 cup)
    * 1 tablespoons extra-virgin olive oil
    * 1 tablespoons unsalted butter
    * 1 large garlic clove, finely chopped
    * 6 medium zucchini/squash (1 3/4 pounds), halved lengthwise, then thinly sliced crosswise
    * 1/2 cup water
    * 3/4 teaspoon salt
    * 1/4 teaspoon black pepper
    * 1/3 cup chopped scallion greens
    *  2 tsp. vegetable bouillion powder
    * 2 TBSP. non-fat plain yogurt


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 vegetable bouillion 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 15 minutes.

Pour off remaining liquid, and coarsely mash zucchini in food processor, adding 2 TBSP. yogurt.  Add scallion greens and stir, adding 1 more TBSP. butter if desired.

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