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 Ascen Jimenez
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
- Put the chopped onion and a splash of olive oil in the saucepan.
- Cook for a few minutes over low heat, until it is punched.
- We take advantage of that time to peel the courgettes and chop them.
- We add them to the onion. Add the water and cook for half an hour.
- When the zucchini is well cooked, we put everything in the blender glass or in our kitchen robot. Add the pitted olives.
- We crush.
- 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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