Zucchini puree is a great summer low-calorie side dish, a dietary preparation for the winter and the first complementary food for children. Delicate, light, melting in your mouth … A step-by-step recipe with a photo of a vegetarian and lean dish. Video recipe.
In the season of fresh vegetables, you want something light, tasty, but satisfying. These dishes include incredibly beautiful, mouth-watering and healthy squash puree. It does not leave heaviness in the stomach, while filling well. It can be cooked for both adult and children's menus. Especially squash caviar is one of the main dishes on the list of baby food, since its main advantages are excellent digestibility, hypoallergenicity and amazing taste.
The composition of vegetables can vary depending on preferences and taste preferences. Use selected vegetables only whole, free from scratches and stains. Before starting cooking, it is recommended to soak vegetables for 10-15 minutes in cold water to get rid of nitrates. This is especially important if you are preparing caviar for a children's diet.
Zucchini puree is prepared at home quickly, without much effort and labor. This dish is prepared from a variety of vegetables. Of course, it is best to use fresh fruits, because they are the most useful. But vegetables and frozen will do. Almost all vitamins and minerals are preserved in them in their original form. Moreover, it is very easy to freeze vegetables.
- Caloric content per 100 g - 75 kcal.
- Servings - 3
- Cooking time - 45 minutes
Ingredients:
- Zucchini - 1 pc.
- Tomatoes - 1-3 pcs. depending on the size
- Salt - 1 tsp
- Garlic - 1 clove
- Onions - 1 pc.
- Vegetable oil - for frying
- Carrots - 1 pc.
- Hot pepper - 0.25 pods
- Ground black pepper - a pinch
Step by step preparation of squash puree, recipe with photo:
1. Wash zucchini and tomatoes and pat dry with a paper towel. Peel and wash carrots, garlic and onions. Peel and wash hot peppers.
2. Finely chop the onions and place them in a preheated pan with vegetable oil.
3. Then add finely diced carrots. Stir and sauté vegetables over medium heat for 10 minutes.
4. Zucchini cut into cubes and send to the pan with vegetables.
5. Place the chopped tomatoes next. Tomatoes can be pre-twisted through a meat grinder or chopped with a blender.
6. Stir the vegetables and continue to cook over medium heat.
7. Add minced garlic and chopped hot peppers to the pan. Stir and cook for about 5 minutes more.
8. When the vegetables are tender, dip the blender into the pan and chop. Adjust the fineness to your liking. The mass can be homogeneous, smooth, or with small vegetable pieces.
9. Season the squash puree with salt and black pepper. Stir and simmer under a lid over low heat after boiling for 5-7 minutes. The appetizer is usually served cold, so refrigerate it to room temperature and then move it to the refrigerator.
See also a video recipe on how to make mashed zucchini.
