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Zucchini cheese sauce

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Ingredients for 4 servings:

  • 2 m.-large zucchini
  • 1 red bell pepper(s)
  • 2 spring onions
  • 200 ml vegetable stock
  • 100 g blue cheese
  • 1 dash of cream or milk
  • some basil leaves
  • some salt and pepper
  • nutmeg
  • 1 tbsp oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegetarian, suitable for storage by freezing

Dice the zucchini, bell peppers, and spring onions and fry them in a little oil. Deglaze with the vegetable stock and simmer until the vegetables are soft. Add the basil leaves and puree until smooth. Crumble the blue cheese and melt it into the sauce. Season to taste, add a dash of cream, and serve. The sauce goes well with pasta, but we also like it with potatoes, rice, or gnocchi. Any leftover sauce can be frozen in portions, especially in summer when the zucchini glut starts to arrive—a great way to preserve the zucchini.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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