Zucchini cream with bacon and potato

Zucchini and olives

We will need very few ingredients to prepare this cream of zucchini. Onions, courgettes and… olives! Be careful with the olives because they will give it a nice green color and also flavor.

We will serve it with a few pieces of bacon. I have taken the opportunity to also put a few pieces of cooked potato that I had left over from another recipe. You can replace these ingredients with pieces of toasted bread and you will have a vegetarian/vegan cream.

It can be served as a starter or as a first course.

Zucchini cream with bacon and potato
A basic zucchini cream, without milk
Author
Kitchen: Traditional
Recipe type: Creams
Ingredients
  • 50 g onion
  • A splash of olive oil
  • 700 g of zucchini
  • A glass and a half of water
  • 12 pitted green olives
  • 100 g of bacon
  • 1 boiled potato (optional
Preparation
  1. Put the chopped onion and a splash of olive oil in the saucepan.
  2. Cook for a few minutes over low heat, until it is punched.
  3. We take advantage of that time to peel the courgettes and chop them.
  4. We add them to the onion. Add the water and cook for half an hour.
  5. When the zucchini is well cooked, we put everything in the blender glass or in our kitchen robot. Add the pitted olives.
  6. We crush.
  7. In a frying pan, brown the pieces of bacon and, if you want, some pieces of cooked potato. This will serve to accompany the cream.
Nutritional information per serving
Calories: 190

More information - Potatoes with skin


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