Very minimalist, and nice to have another way to use up loads of summer zucchini. I actually made this because I was already making my baby pureed zucchini. I served him the zucchini + water only version and then gave mine a good seasoning with all the usuals that I keep close.
Ingredients (Serves 2):
2 medium zucchinis, 1/2 peeled (leave some skin on), chopped into circles
1 cup water
1/2 tsp rock/pink salt
1 T butter or ghee
fresh lemon and zest
olive oil for drizzling
fresh black pepper
finishing salt (like Maldon) or more pink salt
Method:
boil water and add zucchini. Reduce heat and simmer with a lid on for about 5-7 minutes until soft but still bright green.
Turn off heat and blend with a hand blender until smooth (this is what I gave the baby).
Add salt and butter and blend to combine; pour into 2 bowls.
Garnish with a squeeze of fresh lemon juice, some lemon zest, fresh black pepper, a glug of olive oil, and finishing salt.