Mom's Creamed Zucchini

Ingredients

• 1/4 cup powdered coffee creamer
• 1/4 stick butter
• Salt or Veg-sal to taste
• Fresh ground black pepper to taste

Directions

1. Place the diced zucchini in a large pan, add enough water to cover it, and stir in about 1/2 tsp. salt. Bring it to a gentle boil and cook until the zucchini is extremely tender when pierced with a fork, but not mushy, about 8-10 minutes.
2. Pour the zucchini into a colander and let it drain for 3-4 minutes, then return it to the same pan.
3. Add the butter, then press the zucchini a few times with a potato masher. You want to loosen some of the water and break it into pieces, not turn it into a smooth mash.
4. Stir in the coffee creamer and season generously with salt and pepper. Mix a few times, then put the pan back over the heat and cook for about 3 minutes more, until the creamer has fully dissolved and everything is very hot.
5. Serve immediately.