Recipe Creamy Zucchini

4 / 5 (2 reviews)

4Servings
5 minPreparation
20 minCook
25 minTotal
232 kCal
Per serving

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Difficulty : 1
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Congratulations ! This is the good season to make this recipe!

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 ...)

Final Thoughts...

Prime zucchini season: June to October

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About the author

La Cuisine d'Annie

Annie

Mother of three, French and living in Paris, in 2003 I decided to create this site to make my everyday cooking easier. My main interest: home-made food with simple, high quality products, local ingredients, and passing down what my mother taught me the best I can.

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