Categories: ***, August2012, Faves, SBF, Summer, Vegetables, Zucchini

Ingredients

• 8 cups fresh zucchini, yellow squash, or scallop squash diced in 2" pieces
• (I like a mixture of zucchini, yellow summer squash, and scallop squash)
• 1/4 cup powdered coffee creamer (Coffee-Mate brand preferred, not low fat or fat free)
• 1/4 stick butter (or less)
• salt or Veg-sal to taste
• fresh ground black pepper to taste

Directions

1. Put diced zucchini in large pan and cover with water with about 1/2 tsp. salt added. Bring to a low boil and cook until zucchini is very fork-tender, but not mushy, about 8-10 minutes.

2. Drain zucchini in colander for 3-4 minutes, then put back in pan you cooked it in. Add butter, then mash zucchini a few times with a potato masher (just enough to release water and break it into chunks, but not enough to get a completely mashed consistency).

3. Put in coffee creamer and a generous seasoning of salt and pepper, stir a few times, then turn heat back on and cook zucchini about 3 minutes more, until all coffee creamer is dissolved and dish is piping hot. Serve immediately.

Email to a friend | Print this recipe | Back