Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.84 Kcal (611 kJ) | ||
| Calories from fat | 51.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 16.09mg | 1% | |
| Potassium | 501.99mg | 11% | |
| Total Carbs | 20.97g | 7% | |
| Sugars | 1.33g | 5% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 2.64g | 5% | |
| Vitamin C | 22.3mg | 37% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 91.9mg | 510% | |
| Calcium | 18.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 114.28 Kcal (478 kJ) | ||
| Calories from fat | 40.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.51g | 9% | |
|---|---|---|---|
| Cholesterol | 11.96mg | 5% | |
| Sodium | 12.61mg | 1% | |
| Potassium | 393.35mg | 11% | |
| Total Carbs | 16.43g | 7% | |
| Sugars | 1.04g | 5% | |
| Dietary Fiber | 1.09g | 6% | |
| Protein | 2.06g | 5% | |
| Vitamin C | 17.5mg | 37% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 72mg | 510% | |
| Calcium | 14.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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