Very light Zucchini Cream

Vegetarian Recipe

Zucchini is a summer vegetable that is abundant from May to September. 💚

I propose a delicious and incredibly simple zucchini cream recipe that only requires 3 ingredients! I discovered this recipe on Melanie’s website.

 

Step 1 : Zucchini

1. Wash and peel the zucchini, then cut them into cubes.
2. Place the zucchini cubes in a large skillet and add 60 ml (1/4 cup) of water. If your zucchini tends to release a lot of moisture, you may skip adding water. Otherwise, keep an eye on the cooking process and add water if needed.
3. Cook the zucchini cubes over low heat, covered, for 25 minutes.

Step 2 : Cream

1. Add the rice flakes and continue cooking for an additional 5 minutes.
2. In a blender, combine 1 tablespoon of white almond butter with the zucchini-rice flakes mixture.
3. Blend for approximately 2 minutes, then pour the mixture into ramekins or small bowls.

 

Bon Appétit with Zucchini Cream! 💚

Gisou’s Tips and Tricks

• If you’re using organic zucchini, you can leave some of the skin on while peeling. This will add a vibrant color to your cream and provide additional nutrients from the skin.
• You can find organic rice flakes at specialty health food stores.
• Zucchini is a herbaceous plant belonging to the Cucurbitaceae family.
• In French-speaking countries, the fruit of this plant is called “courgette” because it is elongated and smaller than a “courge” (pumpkin). Zucchini is harvested when very young, well before reaching maturity.