Zucchini Potato Lemon Thyme Mash Food

ZUCCHINI POTATO MASH

Zucchini Potato Mash image

Make and share this Zucchini Potato Mash recipe from Food.com.

Provided by Wendy0

Categories Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb zucchini
1/2 lb potato
3/4 teaspoon cumin
1 teaspoon red pepper flakes
3/4 teaspoon caraway seed
1/2 teaspoon salt
1 tablespoon lemon juice
4 garlic cloves, crushed with press
1 tablespoon olive oil

Steps:

Cook whole zucchini in water until soft. Drain and mash coarsely.
Cook potatoes in water until soft. Cool, peel and mash coarsely.
Combine all ingredients and stir together briskly.
Serve at room temperature.

Nutrition Facts : Calories 67.6, Fat 2.6, SaturatedFat 0.4, Sodium 204.6, Carbohydrate 10.4, Fiber 1.9, Sugar 1.7, Protein 1.9

ZUCCHINI MASH

Zucchini Mash image

Provided by Alexis Touchet

Categories Garlic Vegetable Side Low Carb Low Fat Vegetarian Quick & Easy Low Cal Low Sodium Low/No Sugar Zucchini Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 medium green bell pepper, finely chopped (1 cup)
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 large garlic clove, finely chopped
6 medium zucchini (1 3/4 pounds), halved lengthwise, then thinly sliced crosswise
1/2 cup water
3/4 teaspoon salt
1/2 teaspoon black pepper
1/3 cup chopped scallion greens

Steps:

Cook bell pepper in oil and 1 tablespoon butter in a wide 4-quart heavy pot over moderately low 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, 6 minutes. Remove lid and simmer until most of liquid is evaporated and zucchini is soft, about 6 minutes.
Coarsely mash zucchini with a potato masher and add scallion greens and remaining tablespoon butter, stirring, until butter is incorporated.

ROUGET AND SHRIMP WITH LEMON SAUCE

Rouget and Shrimp with Lemon Sauce image

Categories Fish Dinner Shrimp Zucchini Summer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 6

Number Of Ingredients 10

Ingredients

1 pound large shrimp (18 to 22)
twelve 1-ounce rouget fillets or 6 small red snapper fillets with skin
2 large shallots
1/4 cup unsalted butter
1/4 cup dry white wine
1 cup chicken broth
2 tablespoons fresh lemon juice
6 tablespoons olive oil plus additional if necessary
3 small zucchini (preferably assorted green and yellow; each about 4 inches long)
Accompaniment: zucchini potato lemon-thyme mash

Steps:

Peel shrimp and, if desired, devein. With tweezers remove any bones from fish fillets.
Preheat oven to 300°F.
Finely chop shallots. Cut butter into tablespoons. In a small saucepan boil wine, broth, lemon juice, and shallots until liquid is reduced by about half. Whisk in 2 tablespoons oil and simmer until emulsified, about 2 minutes. Remove pan from heat and whisk in butter 1 piece at a time, adding each new piece before previous one is incorporated. Keep sauce warm, covered. (It should not get hot enough to separate.)
Halve zucchini lengthwise and cut crosswise into 1/2-inch-thick pieces. In a small saucepan of boiling salted water cook zucchini until just tender, about 1 minute, and drain in a sieve. In a bowl toss zucchini with 1 tablespoon sauce and keep warm, covered.
Pat fish fillets dry and season with salt and pepper. In a large nonstick skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and in batches sear fish, skin sides down, until golden brown, about 2 minutes. Turn fish over and cook until just cooked through, about 2 minutes more for rouget and about 4 minutes more for snapper. (Add more oil if necessary between batches.) Transfer fish as cooked to a shallow baking pan and keep warm, covered, in middle of oven.
Wipe skillet clean and heat 2 tablespoons oil over moderately high heat until hot but not smoking. Sauté shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes.
Mound mash in center of each of 6 plates and top with fish. Arrange shrimp and zucchini evenly around mash and drizzle sauce over all.

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