Zucchini Puree
Creamy, velvety, and bursting with garden-fresh flavor, this Zucchini Puree is a simple yet versatile dish that elevates any meal. Made with tender zucchini, aromatic garlic, and a splash of zesty lemon juice, this recipe transforms humble ingredients into a silky, nutrient-packed side or sauce. A quick simmer in vegetable broth brings depth to the puree, while a drizzle of olive oil enhances its richness. Ready in just 30 minutes, it’s perfect for weeknight dinners or meal prep. Serve it warm alongside grilled proteins, spoon it over pasta, or enjoy it as a healthy, low-carb alternative to mashed potatoes. Garnished with fresh parsley, this recipe is as beautiful as it is delicious. Tags: zucchini puree recipe, healthy vegetable side, low-carb puree, easy zucchini recipe.
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Recipe Information
Ingredients
- 4 medium-sized zucchini
- 2 tablespoons olive oil
- 1 clove garlic
- 1 cup vegetable broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon lemon juice
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Wash the zucchinis thoroughly, trim off the ends, and slice them into 1/2-inch thick rounds.
Peel and mince the garlic clove.
Heat a large skillet over medium heat and add the olive oil.
Once the oil is warm, add the minced garlic and sauté for 1 minute until fragrant, being careful not to let it burn.
Add the sliced zucchini to the skillet and sprinkle with the salt and black pepper. Stir to coat the slices evenly with seasoning and oil.
Pour the vegetable broth into the skillet, cover, and reduce the heat to low. Let the zucchini simmer for 15 minutes, stirring occasionally, until it becomes tender and soft.
Remove the skillet from heat and allow the zucchini to cool for 5 minutes.
Transfer the cooked zucchini mixture to a blender or food processor. Add the lemon juice and blend until smooth. Adjust the consistency by adding a bit more vegetable broth if desired.
Taste the puree and adjust the seasoning with additional salt or lemon juice if needed.
Serve warm as a side dish, or use as a sauce base atop pasta or proteins. Garnish with fresh parsley for an extra touch of flavor if desired.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1584 mg | 69% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 19.5 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2532 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
