Name: Mashed white beans and zucchini
Cook time: 10 min
Total time: 10 min
Ingredients: 400 gram canned cannellini beans, rinsed, drained; 1 zucchini (120g), coarsely grated; 1/3 cup (80ml) water

Ingredients

400 gram canned cannellini beans, rinsed, drained

1 zucchini (120g), coarsely grated

1/3 cup (80ml) water

Method

1.Combine beans, zucchini and the water in a small saucepan; cook, stirring occasionally, over low heat, for 8 minutes or until heated through.

2.Mash to desired consistency, add a little extra water if required. Cool before serving.

Store, covered, in the fridge for up to 2 days. Suitable to freeze, in 1-tablespoon portions in ice-cube trays, covered, for up to 1 month. You could also add ¼ cup (20g) finely grated parmesan or cheddar cheese to the mixture when mashing.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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