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PdfIn a medium pot, bring ½ cup water to a low boil. Add the zucchini, return to a boil, and then lower the heat to medium-low and cook for 4 to 5 minutes, until tender. (Yellow summer squash can be prepared this exact same way and works well in combination with zucchini or when mixed into grain purées).
Transfer the cooked zucchini, but not the cooking liquid, to a blender. Process until smooth, scraping down the sides as needed.
Transfer to a small bowl, let cool, and then serve or store until ready to use. Store in an airtight container in the refrigerator for 3 to 5 days or in the freezer for 4 to 6 months.
Zucchini, offers, calcium, iron, magnesium, phosphorus, and potassium. This purée is a bit watery and makes a good pairing for thicker, purées, like brown rice, barley, oatmeal, and quinoa.
Dairy free. Egg free. Gluten-free. Nut free. Soy free. Vegan.