Active Time

　　15 min

　　Total Time

　　35 min

　　Toss aside the mashed potatoes and welcome this appealing alternative, a spirited mix of zucchini, tender sautéed bell pepper, and refreshing scallions.

　　

Ingredients

Makes 4 to 6 servings

　　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

　　

Step 1

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.

　　

Step 2

Coarsely mash zucchini with a potato masher and add scallion greens and remaining tablespoon butter, stirring, until butter is incorporated.