Those of you who garden know the zucchini’s deepest secrets. It can go from a nice, presentable vegetable on the vine one day, to a humongous baseball bat overnight. And what can you do with that? Well, first of all, cut it in half lengthwise and scoop out and discard the seeds. Then you can use it for a vessel to serve other mixtures, or you can just whack it into submission, cook until tender and mash it like you would potatoes. Stir in some green onions and you have a brightly flavored summer delight that’s waaaayyyyy low in calories and carbs. Like about 3. Are you ready for that?
1 medium green bell pepper, finely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 large garlic clove, smashed
2 pounds zucchini (can be one big baseball bat sized one or several smaller ones) whacked into pieces
1/2 cup water
3/4 teaspoon sea salt
1/2 teaspoon cracked black pepper
1/3 cup finely sliced green onions and tops
Saute the pepper in oil and butter in a wide 4-quart heavy pot over moderate 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, until tender. Once most of the liquid has evaporated, transfer the mixture to the food processor.
Process zucchini to a rough puree then stir in green onions and more butter to taste. Serve hot.