Summary

Ingredients

• 3 zucchini
• 1 large onion (s)
• 1 small Bunch parsley, fresh or frozen, chopped
• 100 g cream cheese
• 1 clove garlic, fresher
• some olive oil
• Salt and pepper, pepper
• Vegetable broth, clear
• some milk, possibly
• possibly parmesan

Print Recipe Pin Recipe

Instructions

1. Cut the onion into fine cubes. Cut the zucchini lengthways into eighths and also cut into fine pieces. Either quarter the garlic or press it for a more intense taste.
2. Lightly sweat the onions and quartered garlic in a pan with olive oil and add the zucchini (add the pressed garlic only now). Season well with pepper.
3. Let sizzle for 1 - 2 minutes over medium heat and deglaze with half a glass (approx. 80 - 100 ml) of stock. Add the chopped parsley (frozen parsley is also possible) and simmer a little on a low level until the zucchini is cooked as desired. At the end add the cream cheese and season with salt and pepper if necessary.
4. If you serve the zucchini as a side dish, it can stay that way. If you want to make a sauce, you can dilute it by adding a little milk or broth.
5. It is best to mix the sauce with freshly cooked pasta and serve with grated Parmesan.