It is sweet and delicate, it can be enjoyed hot or cold and brings together young and old: it is the cream of zucchini. An ideal dish for lunch, but also for dinner, which can be light or richer if we add other ingredients. And it is a preparation that, if put in a small glass, can also become an elegant one finger food.

Cream of zucchini: how to cook vegetables

To prepare the zucchini cream, first you need to wash and dry them zucchini, then proceed to cut them into washers eliminating the ends. Cooking can be done in pot or pan. In the first case, put the courgettes in a saucepan full of cold water, adding a few bay leaves, a peeled and chopped shallot; boil for 20 minutes, then drain the courgettes, keeping their cooking water.

If you want to use the pan, sauté the finely chopped shallot with a drizzle of extra virgin olive oil, then add the sliced ​​courgettes, add salt and pepper and cook for a few minutes. Add some water or vegetable broth covering the courgettes and continue cooking until the courgettes are soft.

Cream of zucchini: cream or yogurt?

Once the courgettes are cooked, blend them with an immersion mixer, adding a little cooking water or vegetable broth if needed, until you get a cream. You can serve the zucchini soup like this, simply with a drizzle of raw oil, salt, pepper and some aromatic herbs such as basil or thyme or make it creamier by adding some fresh cream and continuing to cook for a few minutes. Alternatively you can add some natural yogurt, mix and serve. To obtain a more silky and homogeneous consistency, you can filter the cream with a sieve.

Cream of zucchini: ideas and recipes

The zucchini soup can be enriched with other ingredients, from meat to fish, for a complete and tasty single dish. Look for inspiration in our recipes: Cream of zucchini and chicken, cream of zucchini with stracciatella and prawns , Cream of zucchini and porcini with tomato croutons, trumpet zucchini cream with cuttlefish, Zucchini cream with mozzarella and tomato.