The zucchini and potato cream that we share below is healthy and light, since instead of milk, cheese or milk cream we simply use water or vegetable broth. The result is equally exquisite but with a more intense flavor because the vegetables are the only protagonists. Likewise, it is a dish suitable for vegans, lactose intolerant and for all those people who want to take care of their figure and, in general, their health by eating healthy.
Contents
This zucchini puree has, in addition to the star ingredient, potato, leek and onion, however, we can add all the vegetables that come to mind; At the end of the recipe we indicate the ideal amounts in case you want to add new ingredients.
Ingredients to make easy and healthy Zucchini Cream:
- 2 courgettes
- 1 large potato
- 1 onion
- ½ leek
- 1 splash of olive oil
- water (amount needed)
How to make easy and healthy Zucchini Cream:
- Wondering how to make zucchini puree or zucchini cream? To make the recipe, we recommend having all the ingredients ready. Thus, we cut the onion and the leek first. It is not necessary to chop them, it will suffice to chop them more or less the same size. Then, we cut the zucchini and the potato into similar cubes.
- Sauté the onion and leek in a pot with a splash of hot olive oil. In this way, the zucchini puree will have much more flavor than if we cook these ingredients directly. If we want, we can add a clove of garlic, which will also enhance the flavor of the cream.
- Add the zucchini and potato, turn a couple of times to mix the ingredients and add water. To prevent the zucchini cream from becoming too runny, we recommend pouring water without covering the vegetables. We are always in time to add more liquid if necessary.
- Tip: to enhance the flavor of the recipe, you can use vegetable broth instead of water.
- Cover the pot and cook the vegetables over medium-low heat until tender. In general, 20-30 minutes is usually enough. And if you want to speed up the process, you can make the zucchini cream in an express pot, you must follow all the previous steps and, in this, cover the pot the same way and leave it on the heat for approximately 10 minutes.
- Once the vegetables are well done, we grind them and assess if it is necessary to add more water. We, for example, have added a little more. As it is a light zucchini cream, we have not added salt, however, you can always add a pinch at this time to add extra flavor to the dish, as well as pepper to taste.
- Clever! At the time of serving the zucchini and leek cream we can add some pieces of toasted bread cut into cubes, whole meal if we want the dish to remain healthy and low in calories. To do this, we can make our own bread following this simple recipe for whole meal bread with seeds. As we have seen, this is a recipe for zucchini cream that is very easy to make, light and ideal for any type of diet, since in addition to being low in calories, it is vegan. We can eat it both for lunch and for dinner, alone or accompanied by a second course that, we recommend, is rich in protein to enjoy a complete menu. Thus, it can be grilled chicken breast, tofu burger or baked fish.
