The light zucchini cream is easy and tasty, made with grilled zucchini.
The light zucchini cream is a light and versatile preparation:
– customizable with herbs and spices;
– endless uses in the kitchen and at the table;
it adds creaminess and flavor.
A vegetable cream ideal for creating light recipes suitable for a low glycemic impact diet.
Zucchini is a vegetable rich in water.
The success and consistency of the cream strongly depend on the freshness and quality of the vegetable; choose small and tender zucchinis.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Griddle, Grill
- Cuisine: Italian
Ingredients
- 2 zucchinis
- to taste basil (or mint or parsley)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste lemon juice
- 1 drizzle extra virgin olive oil (raw)
Suggested Tools
- Knife
- Cutting Board
- Grill or griddle
- Food Processor or Mixer
Preparation
Wash the zucchinis thoroughly without removing the skin and cut them into slices.
On a griddle – grill – plate.
Heat the plate and grill the zucchinis on both sides.Wash the basil leaves – or mint or parsley – and dry them with a paper towel.
Pour into the mixer:
– the grilled zucchinis;
– the basil leaves – or mint or parsley;
– a pinch of salt;
– a pinch of pepper;
– lemon juice;
– a drizzle of raw olive oil;
and blend until smooth.Your light zucchini cream is ready.
Enjoy your meal!
Adds creaminess and flavor with lightness:
– instead of béchamel in lasagne, cannelloni, or baked pasta;
– dressing for pasta and rice;
– side dish as velouté or sauce, mousse or puree, pesto or pâté;
– vegetable broth and flavoring for legumes, soups, and stews;
– filling and stuffing for crepes, flatbreads, wraps;
– creaming for main courses and risottos;
– sauce for meat or fish, cheese or eggs;
– sauce for raw vegetables for dips or appetizers;
– spreadable for bruschetta, crostini, and canapés;
– topping for pizza or focaccia after baking.
Storage, Tips, and Variations
For a milder version, you can use raw or blanched zucchinis.
Adding almonds or pine nuts can give a thicker consistency to the cream.
You can replace the oil with a tablespoon of light cream cheese or ricotta or Greek yogurt.
You can use previously grilled and seasoned zucchinis.
Given the reduced oil content:
– prepare the light zucchini cream when you plan to use it or shortly before;
– add it at the end of preparation with the heat off;
– store it in the fridge in an airtight container or in a bowl sealed with plastic wrap for short-term use.
