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This cream is a good option for dinner any day of the week. It is light, with a lot of zucchini and with a little milk as the only fat. Then, if we want, and once on the plate, we can put a drizzle of olive oil.
Both potato such as rice They are going to serve as thickeners but you will see in the photos that we are going to put a very small amount of these ingredients.
If you have thermomix you can use it to Crush all the ingredients once cooked. If not, use the traditional mixer.
Zucchini and rice cream
A light recipe for children and adults, perfect for dinner.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: creams
- Calories: 190
- Rations: 4
- Cooking time:
- Total time:
Ingredients
- 1 kg of zucchini (approximately 700 g once peeled)
- 150 g of potatoes (weight once peeled)
- 500 ml of semi-skimmed milk
- 500 ml water
- 1 hoja de laurel
- 60 g of rice
- Sal Island
- Nutmeg
Preparation
We wash the zucchini.
We peel them and cut them into large pieces.
We peel the potatoes and chop them too.
We put the milk, the water and the bay leaf in a saucepan.
We put the saucepan on the fire. When it starts to boil, add the zucchini and potatoes.
Let them cook for about 15 minutes.
When both the potato and the zucchini are practically cooked, we also put the rice in the saucepan. We leave it on the fire until it is cooked.
We remove the bay leaf. We add the salt and the nutmeg.
We shred everything.
We serve hot with aromatic herbs on the surface.
More information - Tomatoes stuffed with rice and aromatic herbs