Zucchine e Broccoli nella Crema is a comforting and creamy dish that brings a taste of Italy to your dinner table tonight!

1

Start by washing the zucchini and broccoli thoroughly. Cut the zucchini into half-moon shapes and chop the broccoli into small florets.

2

In a large pan, heat 2 tablespoons of olive oil over medium heat.

3

Add 2 cloves of minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

4

Next, add the sliced zucchini and chopped broccoli to the pan. Season with salt and pepper to taste.

5

Cook the vegetables for about 8 to 10 minutes, stirring occasionally, until they are tender but still vibrant in color.

6

Once the vegetables are cooked, lower the heat and pour in 1 cup of cream, stirring well to combine.

7

Grate 50 grams of parmesan cheese into the mixture and stir until melted and creamy. Let it cook for another 5 minutes.

8

Taste and adjust seasoning if needed. Remove from heat and serve warm.

4 servings

• Add some sautéed mushrooms for extra umami flavor.
• Incorporate a variety of colorful bell peppers for added nutrition and visual appeal.
• Top with toasted pine nuts for a crunchy texture.

• Make sure not to overcook the vegetables to preserve their nutrients and flavor.
• Use freshly grated parmesan cheese for the best taste.
• For a spicier kick, add a pinch of red pepper flakes while cooking.

• fat: 22g
• protein: 8g
• calories: 300
• carbohydrates: 12g

This dish is rich in vitamins and minerals from the zucchini and broccoli while providing healthy fats and protein from the cream and cheese.

• Very Good Recipes of Scamorza and Cheese
• August 2015 - HUNGRY HOSS
• 15-Minute Gnocchi With Zucchini and Broccoli - La Cucina Italiana