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Sauteed Zucchini Puree
This sauteed zucchini puree makes a delicious thick and creamy soup that doubles as a tasty baby food with wholesome ingredients.
Course
Soup
Cuisine
American
Keyword
sauteed zucchini
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
Calories
31
kcal
Author
Courtney
Ingredients
2
Zucchini
sliced
3
Roma Tomatoes
diced
1
Portobello Mushroom
chopped
2
Cloves
Garlic
minced
1/2
Teaspoon
Basil
Salt to taste
Parmesan Cheese for topping
Instructions
In a large pan heat a little olive oil and toss in the vegetables and spices. Cook until a little translucent, but not mush.
Place in a blender and puree until creamy (or chunky if you'd like)
Serve with a little Parmesan cheese on top.
Nutrition
Calories:
31
kcal
|
Carbohydrates:
6
g
|
Protein:
2
g
|
Sodium:
12
mg
|
Potassium:
442
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
585
IU
|
Vitamin C:
24.4
mg
|
Calcium:
23
mg
|
Iron:
0.6
mg