Tuesday, July 22, 2014


~ allrecipes magazine (I think it was the June/July 2014 issue, but I can't remember)

4 c. (about 1 lb.) shredded zucchini
3/4 c. water
1 1/4 t. salt, divided
1/2 t. dried basil
3 T. flour
2 c. milk
3 T. butter
2 T. finely chopped onion
pepper, to taste

Stir zucchini, water, 3/4 teaspoon salt, and basil together in a pot. Bring to a boil, then turn heat to medium-low. Cover pot and simmer 15 minutes or until zucchini is tender. Pour zucchini into a blender and blend until smooth or use an immersion blender in the pot.

In a bowl, mix flour and 1/2 teaspoon salt, then gradually whisk in milk until smooth.

Melt butter in a skillet over medium heat,  then add onion, cooking 5-7 minutes or until translucent. Pour pureed zucchini and milk mixture into skillet. Bring to a boil while stirring continually. Season with pepper before serving.

Makes 4-5 cups.

Notes: My preferred way of making this is to skip the butter and toss the onion in with the zucchini, then put flour in a separate bowl and slowly add milk until smooth so that you aren't trying to break up clumps of flour in the zucchini mixture. 

I've made this as directed, with dried minced onion and fresh, with and without butter, and with both regular and dairy-free milks. 

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