- Average
- Average budget
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Ingredients
- 2 tbsp butter
- 2 tbsp onion
- 1 large garlic clove, minced
- 1 lb zucchini, thinly sliced
- 1/4 tsp curry powder
- 1/2 tsp salt
- 1/2 cup evaporated milk
- 1 1/4 cup chicken broth
Preparation
Step 1
In a large skillet, combine butter, onion, garlic, and zucchini and cover. Cook over medium heat for 10 minutes, tossing the skillet frequently to prevent burning and sticking.
Step 2
Once the zucchini mix is done, place into a blender with curry, salt, milk, and broth. Blend on high for 30-60 seconds until well pureed. Allow to cool. Freeze.
Step 3
To serve, allow to thaw overnight. Reheat on low heat or serve chilled.