During this weekend we have bet on Cooking Recipes for light recipes. La tomato salad that we prepared yesterday was and so is the zucchini cream that we propose today. This light zucchini cream is also very easy to make; it will hardly be work.
With few ingredients we can achieve great dishes with which to take care of ourselves. The proof is in this cream, which dispenses with the cream or cheese that are commonly used to gain creaminess. The lack of these ingredients, however, does not detract from the flavor. Do you dare to try it?
Light zucchini cream
The light zucchini cream is a light proposal, for all those who are doing weight loss diets or simply want to take care of yourself.
Author Maria
Recipe type: Entrance
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 small onion
- 1 leek
- 2 large zucchini
- 1 potato
- Water
- 50 ml skim milk
- Sal Island
- Black pepper
- 1 tablespoon of extra virgin olive oil
Preparation
- We prepare the ingredients. We wash, peel and cut the onion into quarters. We clean the leek and cut the white part and part of the green into 3 or 4 pieces.
- We also peel the zucchini and cut it into slices or thick pieces. Finally. Peel the potato and cut it into pieces.
- We put a teaspoon of extra virgin olive oil in a large casserole. Sauté the onion and the leek for a minute and add the zucchini and potato. We take a couple of laps and then we pour the water; enough so that the vegetables are almost covered.
- We cover the casserole and we cook over medium heat 25 minutes approximately.
- We remove part of the cooking liquid (we reserve it) and we crush. We incorporate the milk and we mix. We rectify the thick if necessary adding more broth and a point of salt.
- We add black pepper freshly ground, to taste, and serve.
Nutritional information per serving
Calories: 105