Zucchini cream for crostini is an easy and tasty appetizer to spread, also ideal for making the base of bruschettas or for dressing pasta. You can store the zucchini mousse in the fridge for a few days in a container with a lid or freeze it in bags with the amount you’ll use from time to time so you can defrost only what you need, or you can freeze it in ice cube trays to have cubes to defrost as needed, perhaps for pasta or crostini. If you, like me, love zucchini, you must absolutely check out other ZUCCHINI RECIPES. Now let’s see how to make zucchini cream for crostini and if you try it, let me know. Barbara
I also recommend checking out these zucchini recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Zucchini cream for crostini
- 2 zucchini
- 1 clove garlic
- to taste parsley
- to taste salt
- to taste extra virgin olive oil
Tools
- Blender
How to make Zucchini cream for crostini
Let’s start making the zucchini cream for crostini, trim the zucchinis, wash them and then cut them into pieces. Then put them in a pot, add the garlic clove, a pinch of salt, and some chopped parsley, place on the stove and cook for 15 minutes, stirring occasionally.
When the zucchinis are ready, pour them into the blender glass, add a dash of oil and blend intermittently until smooth.
When the zucchini cream is ready, you can use it for crostini or store it in the fridge for a few days.
How to store Zucchini cream for crostini
Store it in the fridge for 3/4 days in a container with a lid. You can freeze it in bags in the portion you need so you can defrost only what you need.
