Zucchini purée
Basic recipe
Equipment
- blender
Ingredients
- 1.2 kg zucchini or 1 kg peeled
- salt
Instructions
- Peel and prepare: Peel the zucchini, then grate or finely chop it. Lightly salt (not too much if you plan to use the drained water). Let it sit for at least 30 minutes.
- Drain and squeeze: Drain the zucchini and squeeze out as much liquid as possible using your hands.
- Cook: heat the zucchini in a pan or pot over low heat with a small amount of water. Cover to start cooking.
- Reduce water: once cooking starts, remove the lid and stir frequently. You can increase the heat as long as there’s liquid in the pan. Continue cooking for about 30 minutes until most of the water is gone.
- Mash and cook further: mash the zucchini and continue cooking for a few more minutes.
- Drain the purée: transfer the mashed zucchini to a fine-mesh strainer and let it drain for about 30 minutes.
- Blend: blend the drained zucchini into a smooth purée using a food processor or blender.
- Final drainage: to remove even more water, place the purée back in the strainer over a bowl in the fridge and let it drain overnight.
