Zucchini Puree

READY IN: 30mins
Recipe by cookiedog

My Grandmother makes this for our holiday meals. From the Moosewood Cookbook 1977. Use modest amount of the herbs.

Top Review by Elmotoo

Mine came out almost soupy. Is this right?? BUT it was stunningly delicious & everyone ate & enjoyed. :) Made for the 9/07 Aussie swap. Thanks, cookiedog!

Ingredients Nutrition

  • 1 12 lbs zucchini, cut into 1-inch chunks
  • 1 12 tablespoons butter
  • 1 cup finely-minced onion
  • 12 teaspoon salt (more, to taste)
  • 14 teaspoon black pepper (or less)
  • 14 teaspoon basil (or less)
  • 14 teaspoon tarragon (or less)
  • 14 teaspoon thyme (or less)
  • 2 cups milk, heated but not scalded
  • 1 teaspoon tamari


  1. Steam the zucchini until just tender. (Steam it over, not in, water).
  2. Saute the onion in butter, with salt, until soft(5 minutes or so).
  3. Puree all ingredients until smooth- in blender or food processor.
  4. Heat gently (don't cook it) just before serving.

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