Mashed Zucchini with Onions, Garlic and Mint

From Food & Wine Magazine's 2001 Cookbook: An Entire Year's Recipes

Cookbook

Author(s): Food & Wine Magazine

Page 275

Reviews

1 reviews, average rating 3.0 / 5

Sort: Date ↓ Rating ↕ Difficulty ↕ Cooked ↕

16 years ago

★ ★ ★ ★ ★ 3/5

0 found this helpful Sign in to mark helpful

This was nice.

Make sure to cut the zucchini in small enough bits or it won't mash well. I served it warm but I think it would be better at room temperature.

Report