This is a creamy and flavorful first course, perfect for summer. It combines the softness of the cream with the crunchiness of the chips for an irresistible contrast. It's simple to prepare but elegant in presentation. Ideal for those looking for both taste and lightness in one dish
Prepare the zucchini chips by slicing the zucchini into very thin rounds (about 1 mm) using a mandoline
2
Fry the rounds in peanut oil until crispy; once drained, season them immediately with a bit of salt
3
Finely chop the shallots and garlic, place them in a pan with some olive oil, and sauté over medium heat
4
Add the coarsely chopped zucchini, a bit of salt, and cook for 10–12 minutes, adding a little water if needed
5
Once soft, blend them with an immersion blender together with the extra virgin olive oil until smooth. Taste and adjust salt if needed
6
Cook the pasta and drain it al dente, then place it in a pan with the zucchini cream
7
Toss everything until well combined, then serve garnished with the zucchini chips and a pinch of pepper
Cost
This is a very budget-friendly dish. The main ingredients are affordable and easily available at any supermarket. With a low cost, you can prepare two generous servings, making it perfect for those who want to eat well without spending too much
Health
Zucchini are rich in water, fiber, and minerals, ideal for aiding digestion and maintaining a balanced diet. The absence of cream makes it suitable for those following a healthy eating plan, but the generous use of olive oil and the fried chips slightly increase the total calories
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