Cream of Calabacita
Sara Salame
A recipe for zucchini cream that you can not miss, has a delicious flavor that you and all your guests will love.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
13
Favorites
Collections
Planner
Grocery List
Ingredients
2
Servings
  • 2 zucchinis
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1 leek, finely chopped
  • 4 cups vegetable broth
  • sour cream
  • salt
  • pepper
Preparation
25 mins
0 mins
Low
  • Cut the top of the zucchini and cut into squares
  • The zucchini and garlic in a pot with the olive oil and 1/4 cup of water.
  • Cover with aluminum foil and bake at 200ºC until smooth.
  • It is necessary to move the zucchini from time to time so that they do not burn.
  • When it is cooked, let it cool, then liquefy it with the vegetable broth.
  • Sauté the pore with the remaining olive oil, add the pumpkin puree and integrate.
  • Season with salt and pepper.
  • Serve with a little sour cream.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by