2 medium zucchini, seeds removed, cubed
1 medium shallot, diced
1 tablespoon EVOO
1/4 cup water
Salt and Pepper
Heat the EVOO in a skillet over medium heat. Add the zucchini and shallot and stir to coat the vegetables with the oil. Add the water and cover. Cook for about 5 minutes or until tender. Put the zucchini in a blender and blend until smooth. Add salt and pepper to taste.