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Annie
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Congratulations ! This is the good season to make this recipe!
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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