Zucchini Puree

Name: Zucchini Puree
Prep time: 60 min
Yield: 2
Cuisine: Mexicana
Ingredients: 1/2 onions; 1 clove garlic; 4 zucchini, large; 1 carrot, medium; 1 potato, medium

Tania Alinka

Zucchini is rich in minerals, especially potassium, vitamin C, and β-carotene. In addition to being easy to prepare, it is nutritious and delicious.

Reviewed by Editorial Team of Kiwilimón

Published: 01-01-2013

Preparation

Low

Finely chop the onion and garlic, cut the zucchini into large slices, peel the potato and carrot, and cut them into 2 or 4 pieces. In a pot, sauté the chopped onion and garlic with a drop of olive oil, salt, and pepper to taste. Add the vegetables to the pot and stir to coat them with the steam released by the onion and garlic mixture. Add the minimum amount of water, 1 cup or 2, and cover, simmering on low heat. Once the vegetables are cooked, let them cool a bit and then blend until a puree is obtained, adding hot water if necessary.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Presentation

Serve piping hot and you can accompany it with pieces of fresh cheese, a few drops of Tabasco or habanero sauce for a spicy touch, and small pieces of toasted whole grain bread.

Zucchini Puree

Ingredients

Preparation

Nutritional information

Presentation

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