Serves 2-4, but can be doubled
Wash 2 medium zucchini; carefully scoop out ALL the seeds with a spoon. Cube the zucchini.
(Note: if you use an equivalent of small zucchini, the seeds are hardly formed and can remain.) Chop 1/2 small onion. Put both the zucchini and onion in an iron skillet on medium heat with 1 Tbs. extra-
virgin olive oil. Stir, coating the vegetables with oil. Add 1/4 c water. Cover. Cook until tender, about
5 minutes.
Blend the vegetables until smooth in a blender. (Patti's note: Or use your hand blender and puree right in the pot!)
Add salt and pepper to taste and serve.
submitted by Patti Andrews; from Ayurvedic Cooking for Westerners by Amadea Morningstar
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