Zucchini Mousseline

        From the blog For Love of the Table

1 lb. small to medium zucchini (preferably no bigger than 6 oz. each)

about 3 T. olive oil

Salt & pepper

 

If your zucchini are very small (weighing less than 3 1/2 oz. each), simply trim the ends, cut them in half lengthwise and slice them thinly (less than a quarter inch thick) cross-wise.  If they are larger (but hopefully, still smaller than 6 oz. each), trim the ends and cut them in half cross-wise.  Stand these segments of squash on end and slice the green and white flesh away from the seedy center.  Discard the "cores" and cut the trimmed strips thinly (less than a quarter inch thick) cross-wise. 


In a wide sauté pan, warm a tablespoon or so of olive oil over medium heat.  Add the squash pieces along with a pinch of salt.  Toss/stir to coat the squash in the oil.  The squash should sizzle gently.  Cook (without allowing the squash to color) until it is tender...the white portion of the squash will become slightly translucent and tinged with green...about 12 to 15 minutes. 


Scrape the contents of the sauté pan into a tall narrow container just wide enough to accommodate an immersion blender.  Use your immersion blender to purée the zucchini.  If it doesn't want to purée smoothly, add  another tablespoon or two of olive oil...and maybe a tablespoon of water, but don't add a lot of water, you are creating a fluffy purée with enough body to mound on a spoon...too much water and you will create a sauce (see note).  Taste and correct the seasoning with salt & pepper.


Makes about 1 cup of mousseline

 

Notes:

  • If you do not wish to discard the seedy cores, you may prepare your mousseline with them, just know that your purée will be thinner (the seedy cores are watery) and a much paler green color. 
  • If you are planning on thinning down the mousseline to a sauce consistency, you may cook the zucchini covered (as for a classic étuvée)—simply add the squash to the pan, toss to coat in the oil, cover and reduce the heat to very low. Covering the pan will conserve the water in the squash...making it easier to purée, and resulting in a thinner, less mousse-like consistency. 
  • If you wish to make the mousseline into a spread with ricotta cheese, you must cook the squash uncovered and discard the seedy cores. 
  • If you have a very powerful blender (like a Vitamix) you may purée the cooked zucchini in the blender. The food processor will yield inferior results, as it will not purée the squash to a fine enough consistency to create a mousse-like texture. 
http://www.forloveofthetable.com/2015/07/zucchini-mousselinewith-pan-seared.html