Zucchini Mash

• 1 Large Red or Green Bell Pepper, finely chopped (about 1 Cup) - Produce
• 2 Tbsp. Napa Valley Extra Virgin Olive Oil - Aisle 3
• 1 Large Local Garlic Clove, finely chopped - Produce
• 2 Tbsp. Orgnaic Valley Butter - Aisle 1
• 6 Medium Organic Zucchini ( 1 3/4 lb.), halved lengthwise, then thinly sliced crosswise - Produce
• 1/2 Cup Water
• 1/2 tsp. Simply Organic Black Pepper - Aisle 2
• 3/4 Tsp. Hain Salt - Aisle 2
• 1/3 Cup Organic Scallions, chopped - Produce

Cook bell pepper in oil & 1 Tbsp. butter over low heat, stirring occasionally, until softened, 4-6 min. Add garlic & cook, stirring, 1 min. Add zucchini, water, salt & pepper & bring to a boil over high heat, then cook at a brisk simmer, covered 6 min. Coarsley mash zucchini with potato masher & add scallions & remaining tbsp. butter, stirring until butter is incorporated. Makes 4-6 servings.

Source: www.epicurious.com