Zucchini In Zucchini Sauce – a delicious recipe with zucchini, butter, heavy cream, salt, freshly ground white pepper, nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cut the zucchini crosswise into 1 1/2 inch slices. Quarted each slice then trim each piece into a rough oval shape saving the trimmings. you should have about 4 cups. Reserve oval pieces.
2
Melt butter in a medium saucepan over low heat add the zucchini trimmings cover and cook stir occasionally until tender about 9 minutes.
3
Transfer the cooked zucchini to a food processor the metal blade in place. Process until smooth about 3 seconds. Add the cream salt pepper and nutmeg and process for 10 seconds to combine. Return to saucepan.
4
Bring about 4 cups lightly salted water to a boil in a medium saucepan. Add the oval pieces of zucchini and cook until tender about 6 minutes. Drain and add to the zucchini mixture.
5
Just berfore serving reheat stirring occasionally medium low heat.
221
kcal
Calories
22
g
Fat
4
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 5 medium zucchini ends trimmed and peeled, 1/2 stick unsalted butter, 1/2 cup heavy cream, 1/4 teaspoon salt, and more.
Yes, Zucchini In Zucchini Sauce falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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