Best Zucchini Puree Recipes

ROASTED SEA BASS WITH POTATO PUREE, ZUCCHINI, TOMATO AND BASIL DRESSING

Steps:

• Preheat oven 425F. Peel and quarter potatoes and combine in cold water, bring to boil. Add salt and simmer 15 min or until soft. Reserve 3/4 c of potato cooking liquid and drain potatoes in colander. In bowl, coarsely mash potatoes. With electric mixer, beat potatoes with 2 TBl olive oil and reserved cooking liquid until smooth. keep warm. In shallow oiled baking dish, arrange sea bass filets, skin side down in single layer. Roast in middle of oven 7-10 min or until just flakes. Make dressing - in small saucepan, combine the remaining ingredients except basil, with salt to taste and bring to bare simmer. Heat dressing at bare simmer until zucchini is translucent. remove and stir in basil. Divide potato puree among 4 plates, top with sea bass skin side down, then spoon viniagrette on top

ZUCCHINI PUREE

Steps:

• Steam the zucchini until just tender. (Steam it over, not in, water).
• Saute the onion in butter, with salt, until soft(5 minutes or so).
• Puree all ingredients until smooth- in blender or food processor.
• Heat gently (don't cook it) just before serving.

POTATOES WITH ZUCCHINI PUREE

Steps:

• Scrub potatoes; do not peel. Cut large potatoes into bite-size chunks; leave tiny potatoes whole. Put in pot with water to cover, bring to a boil, and cook, about 7 minutes for the cut-up potatoes, 20 minutes for whole potatoes.
• Wash and trim zucchini. Cut in half, then cut each half into 6 pieces. Steam about 5 minutes. Drain.
• With food processor running, put garlic through feed tube to mince.
• Add zucchini, oregano, nutmeg, salt and pepper and process to puree.
• When potatoes are cooked, drain; cut the tiny whole potatoes into quarters. Spoon zucchini puree over potatoes, and serve.

ZUCCHINI PUREE RECIPE

Steps:

• Heat Butter and saute the Zucchini, Onions, Celery and Garlic until translucent. Do not brown. Add the Curry Powder, White Wine, Worcestershire and Chicken Stock. Simmer for 20 minutes. Puree and thicken with a Roux. Finish with the Heavy Cream and season with the Salt and Pepper.