Quiche with zucchini, carrots, celery and bacon
4 recipes
Velvety zucchini with rye bread croutons
ingredients
servings
1
Courgette
3 unit
Grated Parmesan cheese
2 spoons
Extra virgin olive oil
to taste
Rye flour bread
100 oz
Iodized salt
2 pinches
second courses from Italy - Puglia
Velvety zucchini with rye bread croutons
Velvety zucchini with rye bread croutons
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
For two people - Colored and lightweight, this delicate velvety is a quick and easy solution for a last-minute and healthy meal!
preparation
step 1
Cut the zucchini cubes and put them in a high pot with an oil spout
step 2
Fill the pot of water to cover the zucchini. Do not overdo it, water must come in flour with the zucchini
step 3
Add salt and bake to medium flame until water has evaporated by half
step 4
Meanwhile cut the dough rye bread, dab it lightly in the oil and bake for 6 min 120 degrees, gently gently.
step 5
Let's go back to the zucchini. Check the cooking, leave a spout and add half a glass of cold water
step 6
Add the Parmesan cheese according to taste
step 7
Blend everything with a diving mixer
step 8
Serve warmly by adding bread croutons
step 9
Enjoy your meal!
