Zucchini sauce for pasta or as a side dish

Ingredients for 2 servings:

• 3 m.-large zucchini
• 1 large onion(s)
• 1 small bunch of parsley, fresh or frozen, chopped
• 100 g cream cheese
• 1 clove(s) garlic, fresh
• some olive oil
• salt and pepper, pepper
• n. B. Vegetable broth, clear
• some milk, if necessary
• possibly Parmesan

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

is quick, is cheap

Finely dice the onion. Cut the zucchini into eighths lengthwise and then into fine pieces. Quarter the garlic, if desired, or press it for a more intense flavor. Lightly sauté the onions and quartered garlic in a pan with olive oil and add the zucchini (add the press garlic only now). Season well with pepper. Simmer for 1-2 minutes over medium heat and then deglaze with half a glass (about 80-100 ml) of stock. Add the chopped parsley (frozen parsley works too) and simmer on low heat until the zucchini is cooked to your liking. Finally, add the cream cheese and season with salt and pepper, if desired. If serving the zucchini as a side dish, leave it as is. If you want to make a sauce, you can thin it out by adding a little milk or stock. It is best to mix the sauce with freshly cooked pasta and serve with grated Parmesan cheese.