Zucchini in Cream Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g zucchini
- 2 tomato (s)
- 1 small onion (s)
- 2 cloves garlic
- 200 ml white wine, drier
- 200 ml cream, alternatively 100 cream and 100 milk
- 30 ml oil, neutral
- 40 g parmesan, freshly rated
- 1 tablespoon, leveled thyme
- Salt and pepper, whiter from the mill
- tomato (s), happened
Print Recipe
Pin Recipe Instructions
- Wash and dry the zucchini and tomatoes. Quarter the tomatoes, remove the stalk and seeds and cut the pulp into narrow strips, then into small cubes. Quarter the zucchini lengthways, remove the seeds and cut the zucchini into large cubes. Finely dice the onion, finely chop the garlic, pluck the thyme from the stalks and also chop.
- Heat the oil in a pan, fry the zucchini cubes, add the onion cubes and let them take on the color. Deglaze with 100 ml white wine, stir in the parmesan and let it boil down a little. Add the garlic, diced tomatoes, thyme, salt and pepper, pour in the cream and reduce a little. Pour in the rest of the white wine and let it reduce again. If you like, you can add some tomato strains to it.
- We also have spaghetti.
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