Zucchini puree

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make puree from zucchini? Prepare your food. Young zucchini are better suited for puree - they are more tender in taste. I have two small ones, take one large one. In addition to carrots and onions, you can add tomatoes, bell peppers, and garlic to the puree. These vegetables will make the puree richer in taste. In addition to pepper, any seasoning for vegetables is suitable.

2. STEP 2

   

   Wash and dry the zucchini. Cut the skin off them with a vegetable peeler - it removes the thinnest layer. For puree, it is better to remove it even from young fruits so that it turns out more tender.

3. STEP 3

   

   Cut the peeled zucchini into cubes. If they have large seeds, remove them.

4. STEP 4

   

   Peel the onion and cut into small cubes.

5. STEP 5

   

   Peel the carrots and grate on a coarse grater.

6. STEP 6

   

   Heat a frying pan over medium heat. Pour vegetable oil into it for frying. Place onions and carrots in oil. Fry the vegetables, stirring, for a few minutes until softened. For information on choosing a frying pan and oil for frying, read the article at the end of this recipe.

7. STEP 7

   

   Then place the zucchini cubes on top. Salt and pepper to taste. You can add your favorite seasonings. Stir, reduce heat, cover the pan with a lid.

8. STEP 8

   

   Simmer the vegetables for 20-30 minutes until the zucchini is soft. The exact time will depend on the type of zucchini, its quantity and cutting method. I stewed mine for about half an hour. Stir the vegetables from time to time. You can add a couple of tablespoons of water if the dish seems too dry.

9. STEP 9

   

   Transfer the prepared vegetables to a deep bowl and cool them slightly. Blend with an immersion blender until pureed. Taste the vegetable puree and add salt and spices if necessary.

10. STEP 10

    

    Serve the puree to the table. It is delicious both warm and cold. Bon appetit!

Comments on the recipe

Eleno4ka

31.10.2023

4.9

For a light snack, I made zucchini puree. My zucchini is young, but, following the author’s advice, I still peeled the skin off of it. I fried the carrots with onions (I added salt and added black pepper at this stage), added diced zucchini, and simmered everything together in a frying pan under the lid until soft (it took me about 20 minutes). I pureed the mixture with a blender. The puree turned out soft, velvety, very tasty. Thanks for the recipe, katushafin!