I swear zucchini must fall from the sky at night. Lately it seems every morning the garden has more zucchini ripe and large than even possible. Of course they don’t really just appear. This says more about my careless picking style than anything else. What to do with this excess? Muffins, breads, cookies all come to mind. But I think my best new idea is Mashed Zucchini. It is so much more carb-friendly than potatoes! It is crazy easy and crazy good. Mashed zucchini works well served as a base for grilled seafood or a savory pork chop, the uses are endless. Give it a try and feel satisfied not just from the great flavor, but knowing you are enjoying a low-calorie substitute for mashed potatoes!
For 2 generous servings you will need:
2 medium zucchini, about 10-inches long. If using a giant zucchini remove center seed area.
1/2 cup farina (Used to thicken the zucchini. Try fine cornmeal if you want this gluten-free.)
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1 tablespoon olive oil or butter
Peel zucchini and remove ends. Cut in large cubes and place in glass bowl. Cover with paper towel and cook about 6 minutes, stirring once. Adjust cooking time for your microwave. You want the zucchini soft to a fork. Pour zucchini onto thick towel to absorb any excess liquid. Allow to sit a few minutes to dry. With hand masher or mixing wand mash zucchini. Add seasonings and oil. Gently stir in farina. Cover tightly and microwave on high 4 minutes. Stir, cover tightly and allow to rest 5 minutes. Check your mashed zucchini and if too thick add fat-free half & half a tablespoon at a time. The moisture content of zucchini varies a great deal so if too thin once you have mashed it add 2 tablespoons more of farina, covering and cooking 3 minutes with each addition.
For extra texture peel a small zucchini, grate, and stir into mashed zucchini right before serving.