As I told you last weekend, the garden is being generous and we have been able to collect numerous zucchini. This has meant that during this last month we have used it a lot in the kitchen to prepare, among other rich creams like this one from zucchini and broccoli or the one we prepared a long time ago zucchini and green beans.
Easy to prepare, light and healthy creams are a great choice as a starter or light dinner. This zucchini and broccoli cream has a significant amount of vegetables and by presenting the broccoli also as a topping it gains in texture, although you can always mash everything if it is more comfortable for you.
In addition to the main ingredients we have incorporated into this zucchini and broccoli cream, onion, carrot and potato. Be encouraged to prepare it and when you do, make a double portion. If you do without the potato, you can freeze it to use it when you have little time to cook.
The recipe
- 300g zucchini
- 1 cebolla
- 3-4 carrots
- ½ broccoli
- 1 medium potato
- Extra virgin olive oil
- Black pepper
- Put a teaspoon of oil in a wide casserole and sauté the onion and zucchini chopped for 3 minutes.
- After add the peeled carrots and chopped, the broccoli in florets, the potato peeled and chopped and covered with water. I usually let the vegetables stick out 1 finger of the water.
- We cook the vegetables 20 minutes, removing part of the broccoli after 5 minutes to decorate the cream later. After the time we shredded the vegetables.
- We serve the zucchini and broccoli cream with a little broccoli as a topping, a little freshly ground pepper and a drizzle of extra virgin olive oil.