Total TimePrep/Total Time: 30 min.
Makes4-5 servings (5 cups)
- 1 medium onion, diced
- 1/2 cup butter, cubed
- 2-1/2 cups shredded zucchini
- 2-1/2 cups chicken broth
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1 cup half-and-half cream
- In a large saucepan, saute onion in butter. Add zucchini and chicken broth. Simmer, covered, for about 15 minutes; add seasonings.
- Puree on low in a blender. Return to pan; stir in cream and heat through.
Nutrition Facts1 cup: 318 calories, 29g fat (18g saturated fat), 91mg cholesterol, 1141mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 5g protein.
Aug 29, 2014
Absolutely delicious, and amazingly simple to do. I used half of the butter, and completely forgot the basil! Still wonderful. My husband, mom, and kids all agree.
Dec 31, 2011
Full flavor, rich, easy to make. This is a great use for those zucchini that got too big in the garden before you noticed them!
Sep 24, 2010
Only made this recipe once, and it was SO delicious! Definately an elegant yet EASY dish to prepare! Great to serve as a first course to guests! Absolutely fantastic!
Jul 2, 2010
This was very good. I think it might be a good to freeze and a good way to save some zuchinni through the winter. I only used a very little bit of butter to saute the onions and I used fat-free half and half, so it can be very healthy.
Sep 27, 2009
I have made a recipe very similar to this and it was delicious, If debating whether or not to make it, do!