The zucchini cream is a great preparation to use as a pasta condiment, to spread on crostini, and also great for filling savory pies.
A really tasty and very simple zucchini cream to make, I made quite a bit and put it in the freezer in portions to dress the pasta, a great idea for those like me who work and have little time to set the lunch table.
Just take it out when needed, microwave it and lunch is ready in no time!
If you have guests for dinner and want to prepare some bruschetta for an aperitif, the zucchini cream will make the aperitif really enticing!
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 28 oz of zucchini
- 3.5 oz of Pecorino Romano
- 1.8 oz of grated Grana
- 0.7 oz of pine nuts
- to taste of salt
- to taste of mint
- to taste of parsley
- to taste of garlic
- to taste of EVO oil
Tools
- Mixer
Steps
Wash the zucchini and cut them into quarters, then into pieces.
Pour some EVO oil into a pan, put it on the stove.
Pour the zucchini into the pan and season with salt, garlic, parsley, and mint.
Cook for about ten minutes, stirring.
Once cooked, pour the zucchini into a mixer and add the rest of the ingredients: pecorino, grana, and pine nuts. Blend everything well.
The zucchini cream is ready to use for your preparations.
It keeps in the fridge for 3-4 days, otherwise, you can do like me, store it in the freezer in portions.
The zucchini cream with its delicate and decisive taste at the same time, a perfect balance between sweetness and savoriness, will make your preparations special.
