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Zucchini Sauce

by Annalisa Brown (follow)
Healthy (1887)      Vegetarian (1517)      Vegan (744)      Gluten Free (672)      Vegetables (486)      Dairy Free (311)      Low Fat (183)      Clean Eating (137)      Sugar Free (122)      Zucchini (102)     
Left over zucchini from Christmas was the prime reason for creating this savoury sauce. Its freshness and vibrant green colour pairs brilliantly with vegetables, seafood and chicken. Hot or cold, I知 sure you値l be licking the plate clean.

Simple, light and quick - this Zucchini Sauce with it's vibrant green colour pairs exquisitely with vegetables, seafood and chicken.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 400ml (approximately)

4 Zucchini
1 Cup mushroom stock
Extra virgin olive oil
Black pepper to taste

Finely dice the zucchini and add to a hot frying pan.

Drizzle liberally with extra virgin olive oil.

Saut the zucchini until they start to become translucent in colour.

Saute the zucchini in extra virgin olive oil until the zucchini becomes translucent in colour.

Add the mushroom stock to the zucchini and bring to the boil.

Reduce the heat and simmer until the stock thickens.

Remove from heat and set aside to cool before pureeing the sauce until smooth.

Puree the cooked zucchini to create a beautifully vibrant and savoury sauce.

The zucchini sauce will keep for up to a week when refrigerated and can be used as a cold or hot sauce.

#Dairy Free
#Low Fat
#Egg Free
#Gluten Free
#Clean Eating
#Sugar Free
I like this Recipe - 3
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