Zucchini Mash

• 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

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

green bell pepper, extravirgin olive oil, unsalted butter, garlic, zucchini, water, salt, black pepper, scallion greens

Taken from www.epicurious.com/recipes/food/views/zucchini-mash-235033 (may not work)