Zucchini Purée with Processed Cheese
A simple, quick, no-fuss recipe! This vegetable-based purée is light, wholesome, and nourishing. The winning pairing of zucchini and processed cheese gives the dish a wonderfully creamy flavor. Its silky, velvety texture and appetizing aroma won't leave anyone indifferent. Make this dish — it's good for grown-ups and little ones alike!
artemia
Recipe author
Zucchini Purée with Processed Cheese
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 %
3 g
Fats 59 %
10 g
Carbohydrates 24 %
4 g
90 kcal
GI:
100
/
0
/
0
- Wash and trim the zucchini; if it's young, you can leave the skin on. 2. Peel the onion and sauté it in vegetable oil, then add the minced garlic and the chopped zucchini. Sauté everything briefly. 3. Transfer the vegetables to a pot and add the water (or broth). Cook until the zucchini is soft. Add salt, the processed cheese, and a pat of butter. Stir until the cheese and butter melt in. 4. Blend the zucchini into a purée and spoon it onto plates.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Zucchini - 23 kcal/100g
- Garlic - 143 kcal/100g
- Processed cheese, 60% fat - 354 kcal/100g
- Processed cheese, 45% fat - 294 kcal/100g
- Megle cheese - 590 kcal/100g
- Tartare cheese - 348 kcal/100g
- Chavroux goat cheese - 173 kcal/100g
- Viola cheese - 307 kcal/100g
- Butter, 82% - 734 kcal/100g
- Unsalted butter - 709 kcal/100g
- Unsalted farmhouse butter - 661 kcal/100g
- Salted farmhouse butter - 652 kcal/100g
- Clarified butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Water - 0 kcal/100g
- Frozen packaged soup greens - 41 kcal/100g
- Fresh herbs - 41 kcal/100g
- Table salt - 0 kcal/100g
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