Zucchini puree with dried tomatoes

Name: Zucchini puree with dried tomatoes
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1/2 glass (about 90 g) dried tomatoes in oil; 3 medium zucchini; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 black olives without stone; 6 Stem(s) Parsley; 120 g Double cream cream cheese; 2-3 TABLESPOONS Milk

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

1/2 glass (about 90 g) dried tomatoes in oil
3 medium zucchini
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 black olives without stone
6 Stem(s) Parsley
120 g Double cream cream cheese
2-3 TABLESPOONS Milk

Directions

1
Drain the tomatoes, collect the oil. Wash, clean and chop the zucchini. Heat 2 tablespoons of tomato oil in a saucepan. Sauté the zucchini for 2-3 minutes. Add 3 tablespoons of water, season with salt and pepper and cook covered for about 15 minutes until soft. If necessary, drain the water and mash the courgettes to puree or puree them briefly. Let the puree cool down
2
Cut the tomatoes into small cubes. Cut olives into rings. Wash parsley, shake dry, chop leaves finely
3
Mix parsley and cream cheese, stir with the milk until smooth, season with salt and pepper. Put the cream cheese and zucchini puree into a piping bag with a perforated nozzle. First squirt a layer of cream cheese, then a layer of zucchini puree into 6 glasses. Finally garnish with tomato cubes and olives