Zucchini and Melted Cheese Cream (Summer Soup)

 Ingredients: 3 small zucchinis, 3 slices of melted cheese (emmental or something with cream), 1/2 cup of milk, salt, pepper, and fresh mint (those who don't like mint can use parsley).

We start by preparing the zucchini, a versatile and nutrient-rich ingredient. Wash the zucchini well under a stream of cold water to remove any impurities, then cut off their ends. The zucchini can be cut into either small cubes or thin slices, depending on your preference. Place the zucchini pieces in a pot, adding enough water to cover them, along with a pinch of salt. This will not only help season the zucchini but also enhance the flavors during boiling.

Put the pot over medium heat and let the zucchini boil until they become tender, which should take about 10-15 minutes. Once they are ready, take a fork or a masher and start mashing them directly in the water they boiled in. It is not necessary to achieve a perfectly smooth consistency; a slightly grainy texture can add a special charm to the dish. If you are looking for a finer cream, feel free to use a mixer or blender to achieve the desired result.

After the zucchini are mashed, add the melted cheese, stirring vigorously until it melts completely, thus enriching the dish with a delicious and creamy texture. Adjust the consistency by adding milk, little by little, until you achieve a more or less liquid cream, depending on your personal preferences. Finally, don’t forget to add finely chopped mint or parsley, which will give a fresh and aromatic taste to the dish. Mix all the ingredients well to combine perfectly.

This zucchini recipe is not only simple but also extremely versatile. You can serve it as a side dish alongside meat or fish, or even as a main dish, accompanied by a fresh salad. Enjoy your meal!

 Tags:  greenness soup milk zucchini cheese gluten-free recipes vegetarian recipes