Zucchini Puree with Tomatoes

  

Boy it really must seem like I'm a negative Nellie, but lemme have just this one more gripe. And then I'll be perky & positive for a few days. Pinky swear.



So you get two types of people: 



a) go-getters

b) lazy asses







I am not afraid (but a teensy little bit ashamed) to admit that I fit neatly into the last category. Of course I sometimes kick into gear, but mostly the laziness takes over and wrestles me down. I like to call it the path of least resistance... Having said that though, I also understand that if you want to be a lazy ass, you also give up your rights to complain when things are done by someone else. You need to pick your poison I think. 



Which is why it grates me so when I have to take care of something that is actually supposed to be someone else's job (am I talking about my dear colleague again? Perhaps...), and then that person has the audacity to point out everything that is wrong with the completed task. Bite me!



*Breathe in, breathe out*



Let's move on to more pleasant subjects though, shall we? Like food. Specifically Moroccan food. More specifically Moroccan mezze. Mmmmmmmmmmmmm you know you want some. This zucchini puree is about as easy as they come. Boil/steam your babymarrows, mash them up roughly with a fork and toss with a garlicy tomato sauce. Lovely as a dip or thickly scooped onto crusty bread. Can be made ahead and kept in the fridge (covered) for a few hours or even a few days. Low maintenance. Perfect for lazy asses.



I'm submitting this to Regional Recipes (February's theme is the Middle East), hosted by Joanne of Eats Well With Others and created by Darlene from Blazing Hot Wok. 





Zucchini Puree with Tomatoes