Best Mashed Zucchini Recipes

Mashed Zucchini image

Provided by Engineer in the Kit

Categories Vegetable

Time 45m

Yield 3 serving(s)

Number Of Ingredients 5

1 lb zucchini (use any combination of yellow, green, or whatever you can find)
2 tablespoons powdered nonfat dry creamer
1/2 tablespoon light butter
1 tablespoon grated parmesan cheese
1 teaspoon mixed Italian herbs

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.

Nutrition Facts : Calories 43.5, Fat 2.1, SaturatedFat 1.2, Cholesterol 4, Sodium 51.5, Carbohydrate 5.2, Fiber 1.7, Sugar 2.6, Protein 2.6

Zucchini and Olive Mashed Potatoes image

Yield Serves 6

Number Of Ingredients 6

2 1/2 pounds boiling potatoes
1 ounce dried tomatoes (about 1/2 cup)
2 pounds zucchini (about 4 medium)
10 Kalamata or other brine-cured black olives
4 garlic cloves
2 teaspoons olive oil

Steps:

Peel and quarter potatoes. In a kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, about 25 minutes. Add tomatoes and simmer 5 minutes. Drain vegetables in a colander and transfer potatoes to a large bowl and tomatoes to a cutting board. With a potato masher mash potatoes and keep warm, covered. Cut tomatoes into thin julienne strips.
Using largest holes of a 4-sided grater, grate zucchini. Pit olives and cut into thin julienne strips. Mince garlic. In a large nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté garlic, stirring, until golden. Add tomatoes, zucchini, olives, and salt and pepper to taste and sauté, stirring, until zucchini is just tender, about 3 minutes.
Stir zucchini mixture into potatoes until combined well and season with salt and pepper. Potatoes may be made 1 day ahead and chilled, covered. Reheat potatoes, covered, in a 350°F. oven about 30 minutes.

Parmasean Zucchini Mashed Potatoes image

Provided by Dawn Whitted

Time 30m

Number Of Ingredients 8

5-6 large russet potatoes washed & peeled
1/2 stick butter
1/4 c milk
1 clove garlic, minced
1 sprig(s) rosemary, fresh, chopped
1/4 c sour cream
1/4 c parmesan cheese, freshly grated
2 small zucchini, peeled & cubed (like 2-3 potatoes)

Steps:

1. Place peeled quartered potatoes and peeled cubed zucchini with seeds removed if they are large ones into a large stock pot cover with water and lid then bring to a boil. Let simmer for approximately 20-25 minutes until fork tender then drain.
2. In second pan melt butter and add garlic, rosemary & milk and heat gently for a few minutes.
3. Add sour cream & 1/2 of the liquid mixture into the drained zucchini & potatoes mashing (I use an electric beater or kitchen aid mixer) Blend until they become smooth adding more liquid if needed. Be careful not to over do it. When they reach the right consistency you may season with salt & pepper and stir in the parmesan cheese then serve.