Mashed Zucchini 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:

• Note -- Potatoes -- Well, you can use some leftover mashed potatoes, you can even buy deli mashed or even the frozen mashed. You could always use even Hungry Jack boxed for this although that would be my last choice.
• Personally I would peel a couple of russet potatoes, dice and put in a bowl with a teaspoon of water, cover with plastic wrap and microwave for 5 minutes until soft. Mash and add some milk/cream/broth and some butter and you have fresh potatoes. Just make 2 cups and set to the side in a medium size bowl.
• Zucchini -- Cut the ends off and cut lengthwise. Scoop out the seeds and discard them. Then scoop out some of the pulp, and keep about 8 tablespoons to mix with the potatoes. Make sure to scoop out enough pulp so you can stuff with the filling. If the the zucchini doesn't sit flat, just cut a little piece off the bottom so it can set flat. Add the 8 tablespoons of the zucchini pulp to the potatoes.
• Bacon -- In a small saute pan, cook the bacon until golden brown. Remove to a paper towel to drain and set to the side and then add to the potatoes and zucchini mix.
• Onion -- In the same pan with 1 teaspoon of the bacon drippings, cook the onion and garlic until lightly brown, just a couple of minutes. Remove and add that to the bowl with the potatoes, zucchini, and bacon.
• Stuffing -- Mix the the potatoes, zucchini, onion and bacon well, add any salt and pepper if necessary and add the parsley and mozzarella cheese. Stuff each zucchini half.
• Topping -- To seed the tomatoes, simple cut the plum tomatoes in half and then squeeze. Most of seeds should just fall out. Then chop. This way you get rid of the bitter seeds and most of the juice.
• Add the tomatoes, bread crumbs, parmesan cheese and olive oil in a small bowl until well combined. Top each zucchini with the breadcrumb, tomato and cheese mixture.
• Bake at 375 for 30-40 minutes until the zucchini is tender and the bread crumbs are golden brown.

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:

• In a large pot or Dutch oven, add 1 Tablespoon of oil and cook zucchini for about 5 minutes, until tender firm.
• Remove zucchini from the pan and set aside.
• In the same pan add ground beef, onion and green bell pepper.
• Cook until beef is cooked through and onion and pepper are soft.
• Add taco seasoning, coriander, oregano and tomato paste. Mix well.
• Add beef broth , salsa and green chilies. Bring to a simmer, cooking for 10 minutes.
• Add zucchini and simmer for additional 15 minutes to meld the flavors and cook the zucchini down more.
• If the mixture is too thick, add ½ cup of water (or more, depending on how thick you like your chili).
• Serve with cheese, sour cream, green onions and Fritos.

Steps:

• To make the potatoes: place potatoes in a big pan; cover with water; bring to a boil.
• Decrease heat; simmer 15 minutes or until tender; drain.
• Return potatoes to pan; add 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper.
• Mash potato mixture with a potato masher to desired consistency; cover and keep warm.
• Heat milk over medium heat in a large nonstick skillet to 180° or until tiny bubbles form around edge (do not boil); stir in spinach, cook 1 minute or until spinach melts.
• Add milk mixture and green onions to potato mixture, stirring to combine.
• To make ragout: wipe skillet with paper towels; heat 2 tablespoons oil in skillet over medium heat.
• Add in sliced onion, oregano, and garlic; cook 5 minutes or until lightly browned, stirring often.
• Add in mushrooms; cook 7 minutes or until mushrooms are tender, stirring often.
• Add in zucchini; cook 2 minutes, stirring often.
• Stir in water and the next 5 ingredients; simmer, uncovered, 15 minutes, stirring occasionally.
• Serve ragout over potatoes; sprinkle with cheese.

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.

Steps:

• Bake 350°F oven.
• Butter 9x13-inch casserole pan.
• Steam or cook zucchini; drain and mash.
• Sauté onions, garlic & mushrooms in olive oil; add to zucchini.
• Add beaten eggs, bread crumbs and cheese to zucchini, onion, mushroom, garlic mixture.
• Pour into buttered casserole pan.
• Bake until set, 30 minutes or so.