Zucchini or courgettes are a true summer vegetable and if you grow your own vegetables you will also know they are prolific producers requiring frequent harvesting to avoid tender young zucchini
growing into large less attractive marrows. For those that don’t grow their own they are plentiful in the markets at the moment and will be around for a good few months.
This recipe for a zucchini mash is a great summer alternative to mashed potatoes and is one way to make the most of this plentiful crop.
There are two producers of feta cheese in Hawke’s Bay – Hohepa and Origin Earth – both work well in this recipe. Hohepa cheeses are available from their farm shop just north of Clive or from the Black Barn Growers’ Market, the Napier Urban Food Market and the
Hastings Farmers’ Market. Origin Earth cheeses are available from their factory shop at 393 Te Mata Rd, Havelock North or the
Hastings Farmers’ Market.
I have used a mild fresh green chilli from Orcona, but if you like a bit more heat try a hotter variety. Orcona are at the Hastings Farmers’ Market each Sunday and have an extensive range of fresh chillies at this time of year, so have a chat to them about which variety would be best suited to your taste or the dish you are cooking.
Zucchini Chilli Mash with Feta
This is also good made using grated tasty cheddar cheese instead of feta – Hohepa Tasty is a good alternative.
1 tbsp olive oil
4 (400g) medium zucchini (about 500g), sliced
1 (150-200g) onion, diced
1 fresh green chilli, minced
100g feta, crumbled
2 tbsp finely chopped flat-leaf parsley
1 Heat oil in a frying pan over medium heat. Add zucchini,
onion and chilli and toss to coat. Reduce heat, cover and cook,
stirring occasionally, for 20-25 minutes or until zucchini is very soft.
2 Transfer zucchini mixture to a bowl and mash roughly. Stir in feta and parsley. Season to taste with freshly ground black pepper.
Happy cooking and eating.
Recipe by Rachel Blackmore
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