Try this Zucchini Dill Puree recipe, or contribute your own.
Suggest a better descriptionHeat a medium sized saucepan of water to boiling. Scrub zucchini, trim, and cut crosswise in half. Cut each half into 8 wedges. Salt boiling water. Add zucchini and boil just until tender, about 4 minutes. Drain well. Process zucchini, buttermilk, dill and nutmeg in blender until smooth. Thin the sauce with enough broth to make it pourable. Season to taste with salt and pepper. Serve warm with poached fish or steamed vegetables. From: Syds Cookbook. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 4 | ||
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Calories: 25 | ||
Calories from Fat: 4 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 59.6mg | 2 % | |
Potassium 196.9mg | 5 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 3.2g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 25
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