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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Toss aside the mashed potatoes and welcome this appealing alternative, a spirited mix of zucchini, tender sautéed bell pepper, and refreshing scallions. Ingredients:
1 medium green bell pepper, finely chopped (1 cup) |
2 tablespoons extra-virgin olive oil |
2 tablespoons unsalted butter |
1 large garlic clove, finely chopped |
6 medium zucchini (1 3/4 pounds), halved lengthwise, then thinly sliced crosswise |
1/2 cup water |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
1/3 cup chopped scallion greens |
Directions:
1. 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.
2. Coarsely mash zucchini with a potato masher and add scallion greens and remaining tablespoon butter, stirring, until butter is incorporated.
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