Zucchini in cheese and cream sauce
4 servings
30 minutes
Zucchini in cheese-cream sauce is a delicate and exquisite dish of European cuisine designed for true gourmets. This recipe combines the velvety texture of cream and melted cheese with the juiciness of zucchini, the sweetness of bell pepper, and the aromatic spiciness of garlic. The origins of the dish can be traced back to Mediterranean culinary traditions where vegetables and creamy sauces have always held an esteemed place on the table. The tenderness of the sauce that soft vegetables dip into makes this recipe an ideal side dish or a light dinner on its own. Serving zucchini sprinkled with fresh herbs not only provides an appetizing appearance but also a fresh herbal aroma that complements the creamy softness of the dish. It’s a perfect combination of simple ingredients that transforms ordinary vegetables into a culinary masterpiece.
1
Peel and dice the onion. In a hot pan, add butter, melt it, add the onion, and fry until golden.
- Onion: 1 piece
- Butter: 20 g
2
Cut the zucchini into medium-sized cubes, add to the onion, and sauté while stirring.
- Zucchini: 500 g
3
Remove the core from the bell pepper, clean it of seeds, wash it, cut into cubes, and add to the vegetables. Stew the vegetables covered until the zucchini softens.
- Bell pepper: 1 piece
- Zucchini: 500 g
4
Then pour in the cream. Simmer for 3-5 minutes.
- Single cream 10% fat: 200 ml
5
Peel and chop the garlic, crush it, and add it to the vegetables in cream.
- Garlic: 1 clove
6
Cut the processed cheese into pieces and add it to the pan. Continue to sauté the vegetables, stirring. Season with salt and pepper.
- Processed cheese: 1 piece
- Salt: to taste
- Ground black pepper: to taste
7
Chop the greens and add them to the vegetables, mix well. Remove the pan from the heat.
- Fresh herbs: to taste
