Servings: 4
Calories: 127kcal
Equipment
- Blender or Immersion Blender
Ingredients
- 1 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 1 onion finely chopped
- 1 garlic clove sliced
- 1.5 lbs zucchini halved and sliced ¼ inch thick
- ⅔ cup stock
- salt and pepper to taste
Instructions
- Melt butter and olive oil over medium heat.
- Add onion and garlic and cook until softened and the onion is translucent.
- Add zucchini and cook, stirring frequently, until softened, about 10 minutes.
- Add stock and 1 cup of water and bring to a simmer.
- Use an immersion blender or transfer to a blender, and blend until silky smooth.
Notes
Chef Note: I like to garnish with shredded zucchini and/or shredded/grated parmesan cheese.
Nutrition
Calories: 127kcal | Fat: 10g | Protein: 2g | Carbohydrates: 9g
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