This creamy sauce gives soft vegetable fiber, coconut fats, and fresh green flavor without flour or starch. Roasted zucchini, tomato, paprika, and herbs make it thick, spiced, and useful with vegetables, fish, and snacks.
RDA per 100 g?"By products" shows nutrients as in the original ingredients. "Prepared" takes into account the average nutrient losses for the main cooking method: baking.
Goes well with: Appetizers, Vegetables, Vegetable side dishes, Salads
Difficulty: simple
952
Digestion time: 3 hour
Keto, LCHF: Recipes, Rules, Description
Zucchini, Coconut milk (unsweetened), Olive oil, Tomato, Garlic, Paprika, Parsley, Basil, Chili pepper, Table salt
Slice: 10 min. Bake in the oven: 25 min. Heat on the stove: 5 min. Blend with a blender: 3 min.
Keto, LCHF: Recipes, Rules, Description$$$
Odessa
Cut zucchini (450 g) into large pieces, halve tomato (120 g), and keep garlic (8 g) as cloves. Drizzle with olive oil (30 g), season with salt, paprika (5 g), and a little hot pepper.
Roast at 200 °C for about 25 minutes until the zucchini is soft and the tomato sweetens. Move the hot vegetables to a saucepan, add coconutmilk (200 g), and warm for 5 minutes.
Add parsley (10 g) and basil (10 g). Blend until smooth and creamy, adjust salt, and serve warm or chilled.
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