Zucchini Purée
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Delicate and diet-friendly. Packed with goodness for the whole family! Zucchini Purée is incredibly simple to make — chopped vegetables are stewed until soft and then blended. It’s similar to zucchini caviar but with a more delicate flavor and smoother texture.
Updated : 05 June, 2025
Easy
Ingredients
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2
Young courgettes
1
Carrot
1
Onion
4 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
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Step 1
Young zucchini work best for purée — they’re more tender. Use two small ones, or one large. In addition to carrots and onions, you can add tomatoes, bell peppers, or garlic to enrich the flavor. Any vegetable seasoning will work.
Step 2
Wash and dry the zucchini. Peel them using a vegetable peeler — even young ones — to get a silkier purée.
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Step 3
Cut the peeled zucchini into cubes. Remove large seeds if present.
Step 4
Peel the onion and dice it finely.
Step 5
Peel the carrot and grate it using a coarse grater.
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Step 6
Heat a skillet over medium heat and add vegetable oil. Add the onion and carrot. Sauté for a few minutes until they soften, stirring occasionally.
Step 7
Add the zucchini cubes to the pan. Season with salt and pepper to taste. Add your favorite herbs or spices. Stir, reduce the heat, and cover the pan with a lid.
Step 8
Simmer the vegetables for 20–30 minutes until the zucchini is soft. Cooking time depends on the type and size of zucchini. Stir occasionally. Add a tablespoon or two of water if it looks too dry.
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Step 9
Transfer the cooked veggies to a bowl and let them cool slightly. Use an immersion blender to purée until smooth. Taste and adjust salt or seasonings if needed.
Step 10
Serve the purée warm or cold — it’s delicious either way. Enjoy!