My Nonna’s zucchini mash has been a family favourite and I share her recipe with you. Zucchini can be used in many ways but this simple but tasty mash makes a great accompaniment to any meal. This is also good way to use the large zucchinis from the garden. When cooked slowly with onion, garlic and parsley, the zucchini collapses into a delicious mash that everyone will love.
Nonna’s Zucchini Mash
- 6 large zucchini
- 1 large onion, finely chopped
- 1 small bunch of parsley, finely chopped
- 1 large clove of garlic, finely chopped
- 1 Tblsp Extra Virgin Olive oil
- 1 knob of butter
- Salt and freshly ground black pepper
- Wash the zucchini then scrape the skin lightly using a serated knife
- Finely chop the onion, parsley and the clove of garlic
- Cut the prepared zucchini lengthwise into quarters and then chop these into thin pieces
- Into a large heavy based fry pan with a lid, add the olive oil and the knob of butter over a medium-low heat
- When the butter foams add the onion and cook until it is translucent, about 6-8 minutes
- When the onions are translucent add the zucchini pieces, chopped parsley and garlic
- Season with salt and freshly ground black pepper
- Add a little water, cover and cook on medium low until the zucchini have collapsed (about an hour) adding a little extra water from time to time to prevent the zucchini catching.
- When the zucchini are fully cooked they should be collapsed (with the liquid evaporated) into a thick mash. Crush any large pieces of zucchini that may remain with the back of a wooden spoon
- Serve this tasy mash as an accompaniment for meat or fish dishes or with your favourite omelette or pie.