This Cream of zucchini and cheeses is a simple, healthy and nutritious recipe. With a few ingredients you can prepare a tasty and very economical first dish that with the cold that is making it sure will comfort your body a lot, although, if I tell you the truth, you can consume it throughout the year.
This vegetable is ideal for low calorie diets due to its high fiber and water content, it also has mineral salts such as magnesium, phosphorus, potassium and calcium and is very rich in vitamins A, C, E, and B9. With all these benefits, you can already imagine what contributes to making you feel good both inside and out.
This zucchini cream is great for children as it is a very smooth and creamy zucchini puree with a great cheese flavor that they will eat in no time without question.
I recommend that you do not miss my creams and soups section where you will find a number of recipes that you will love.
And without further ado, let’s get down to business!
Videorecette of zucchini cream and cheeses
3 medium zucchini
2 medium potatoes
2 cloves of garlic
1 vegetable stock cube
Bread to make the croutons
Zucchini cream and cheeses: step by step
1.- You start by simmering the chopped onion and the sliced garlic in a saucepan with a drizzle of oil. You stir from time to time so that it does not burn.
2.- As soon as it begins to take color, add the peeled and diced potatoes. Sauté everything for a couple of minutes and then add the zucchini with the skin and cut into medium pieces. I have not peeled them because these zucchini are very tender but if you prefer you can semi-peel or peel them completely, that is your choice. Add a little salt and fry it for 2 more minutes.
3.- While it is sautéing, you undo the stock cube in half a liter of hot water and add this stock to the pot. You just have to cover the ingredients, do not go overboard with the broth as the zucchini releases a lot of water.
4.- Tapas and cook for 20 minutes over medium-low heat until the potatoes are soft. You have to stir from time to time.
5.- After 20 minutes, everything will be well cooked. You uncover the casserole, put the cheeses inside and turn off the heat. You stir and let them melt with the residual heat.
6.- Finally, grind it very well so that you do not have any lumps. If you want it to be much softer, you can pass the cream through the Chinese and that way it will be perfect.
My tips and tricks
This cream can be taken hot, warm and even cold when the heat is very high.
If you have left over, you can store it in a container and in the fridge. It can hold you from 2 to 3 days without problems.
You can accompany it with croutons, cheeses, grated cheese, boiled egg …
If you want to make it lighter, you can change the “cheeses” for light ones.
Wash the zucchini very well if you don’t peel them.
Look what zucchini cream and cheeses you have made with your own little hands.
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