Recipe written by
Annie Calories:
1 serving:
232 kCal (928 kJ)
Rating:
4 out of
5 (
3 reviews)
Preparation: 5 min
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Ingredients
- About 2 pounds (1kg) zucchini, or about 6 medium zucchini
- About 8 ounces (200ml) crème fraiche
- 2 egg yolks
Cookware
- 1 pan/skillet
-
1 colander
-
1 cup
Preparation
- Peel and cut the zucchini into pieces. Cook for about 20 minutes in a pot of salted water, then drain.
- Place the zucchini pieces in the pan with the crème fraiche. Season well with salt and pepper.
- Just before serving, add the egg yolks mixed with 1 tablespoon of cream (???), stirring gently without boiling.
- Note: keep the egg whites in the refrigerator; they can be used for another recipe (meringues, macaroons, chestnut mousse, almond biscuits ...)
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Final Thoughts
Prime zucchini season: June to October
Reviews
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