Preparation

• Carefully wash the zucchinis without removing the skin.
  Cut them into chunks.

  Place the chopped zucchini into a small pot.
  Add enough water to cover the zucchini chunks.
  For two medium-sized zucchinis I add 200 ml of water.
  Bring to a boil and let it cook with a lid and low heat for 10 minutes.

  • With immersion blender
  Add salt and grind the pepper.
  Blend the content of the pot with an immersion blender.

  • With mixer or chopper
  Transfer the well-drained zucchinis to the mixer leaving their cooking water in the pot, add salt and grind pepper, then blend and pour the blended zucchini back into the pot and mix with their cooking water.

  … back to the pot
  Add the cooked and blended zucchinis with the homemade vegetable bouillon cube [optional] and with a silicone spatula mix to dissolve it among the zucchini cream.

  If necessary, bring back to a boil and let it cook on low heat until the zucchini cream reaches the desired consistency.

  Your light zucchini cream or zucchini cream for pasta is ready.

  

• You can flavor it with the herbs and spices you prefer.

• Pour a couple of ladles of zucchini cream for pasta into a pan.

  Cook the pasta, rinse it under running water and drain it.
  Meanwhile, heat the zucchini cream.
  Pour the pasta into the pan with the dressing and mix on low heat.
  ^{No need to add cooking water.}

  Plate it.
  Grind some more pepper.

  Your whole grain pasta with light zucchini cream is ready.

  Enjoy your meal!

  

• If leftover zucchini cream…

  … let it cool and store it in the freezer in the appropriate freezer bags; this way, you can just thaw a portion and continue with your desired preparation.

  Once thawed, it will appear watery but bringing it back to a boil will restore its consistency.