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

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1 reviews, average rating 3.0 / 5

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16 years ago

★ ★ ★ ★ ★ 3/5

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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.

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