Mashed white beans and zucchini

This delicious and simple mash can be whipped up in no time at all.

  • 10 mins cooking
  • Makes 1 Cup
  • Print


Mashed white beans and zucchini
  • 400 gram canned cannellini beans, rinsed, drained
  • 1 zucchini (120g), coarsely grated
  • 1/3 cup (80ml) water


Mashed white beans and zucchini
  • 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.

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