Zucchini Mash Recipes

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MASHED ZUCCHINI



Mashed Zucchini image

I found this recipe on a site with a collection of South Beach Diet Recipes. It is very simple and flavorful

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 HASH



Zucchini Hash image

Provided by Sunny Anderson

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1 tablespoon butter
1/2 pound zucchini, cubed
1/2 pound yellow squash, cubed
1/2 red onion, diced
1/4 cup chives, cut into 1/2-inch pieces
Salt and freshly ground pepper

Steps:

  • In a large skillet, heat oil and butter over high heat. Add zucchini, squash and onion. Cook until softened and golden, about 10 minutes. Remove from heat and mix in chives. Season with salt and freshly ground black pepper, to taste.

ZUCCHINI MASH



Zucchini Mash image

Provided by Alexis Touchet

Categories     Garlic     Vegetable     Side     Low Carb     Low Fat     Vegetarian     Quick & Easy     Low Cal     Low Sodium     Low/No Sugar     Zucchini     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

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

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.

ZUCCHINI POTATO MASH



Zucchini Potato Mash image

Make and share this Zucchini Potato Mash recipe from Food.com.

Provided by Wendy0

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb zucchini
1/2 lb potato
3/4 teaspoon cumin
1 teaspoon red pepper flakes
3/4 teaspoon caraway seed
1/2 teaspoon salt
1 tablespoon lemon juice
4 garlic cloves, crushed with press
1 tablespoon olive oil

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.

Nutrition Facts : Calories 67.6, Fat 2.6, SaturatedFat 0.4, Sodium 204.6, Carbohydrate 10.4, Fiber 1.9, Sugar 1.7, Protein 1.9

ZUCCHINI HASH BROWNS RECIPE BY TASTY



Zucchini Hash Browns Recipe by Tasty image

Here's what you need: zucchinis, salt, parmesan cheese, fresh chives, dried oregano, garlic powder, black pepper, egg

Provided by Joey Firoben

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 8

2 zucchinis
salt, to taste
½ cup parmesan cheese, grated
⅓ cup fresh chives
1 teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon black pepper
1 egg

Steps:

  • Preheat oven to 400°F/200°C.
  • Using a box grater, grate the zucchini on the coarse side.
  • Transfer the grated zucchini to a large bowl and sprinkle with salt. Mix the zucchini and set aside for 20 minutes while the salt draws moisture from the zucchini.
  • Transfer the zucchini to a large kitchen towel and strain the excess liquid into a bowl.
  • Place the zucchini back to the large bowl and toss in the chives, parmesan, oregano, garlic powder, black pepper, and egg, and mix until well combined.
  • Portion the zucchini mixture into 6 even hash brown patties on a parchment-lined baking sheet.
  • Bake for 35 minutes, until golden brown.
  • Cool the hash browns for 10-15 minutes to set.
  • Serve with desired dipping sauce.
  • Enjoy!

Nutrition Facts : Calories 60 calories, Carbohydrate 2 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, Sugar 1 gram

ZUCCHINI POTATO LEMON-THYME MASH



Zucchini Potato Lemon-Thyme Mash image

Categories     Potato     Side     Vegetarian     Zucchini     Summer     Thyme     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 4

1 3/4 pounds zucchini (about 3 medium)
1 1/2 pounds boiling potatoes such as Yukon Gold
2 teaspoons finely chopped fresh lemon thyme
3 tablespoons unsalted butter

Steps:

  • 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.

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