Zucchini Puree Recipe

Summary

CuisineCourse
Main Ingredient

Ingredients

 Zucchini2 Pound
 Scallions1 Bunch (100 gm)
 Water1 Tablespoon
 Freshly ground black pepper To Taste
 Salt To Taste
 Nutmeg1⁄3 Teaspoon
 Butter1 Tablespoon
 Heavy cream1 Tablespoon
 Paprika1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 362 Calories from Fat 182

% Daily Value*

Total Fat 21 g32%

Saturated Fat 12.1 g60.4%

Trans Fat 0 g

Cholesterol 52.8 mg17.6%

Sodium 504.1 mg21%

Total Carbohydrates 42 g14.1%

Dietary Fiber 15.1 g60.2%

Sugars 19 g

Protein 14 g28.4%

Vitamin A 121% Vitamin C 294.9%

Calcium 23.8% Iron 34.4%

*Based on a 2000 Calorie diet

Directions

Trim off the ends and any rough spots from the zucchini, but do not peel it.
Slice the squash and scallions very thin.
Place half the sliced squash in a saucepan.
Add the scallions and then the remaining squash.
Cover tightly and place over moderate heat, shaking the pan frequently the first five minutes of cooking to prevent sticking.
If necessary, add the water.
After it has started to cook well, reduce the heat to low and let steam until done, fifteen to eighteen minutes.
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