500 g of washed zucchini (1 large zucchini)
Cut into pieces
As I use a hand blender, I finely chop the zucchini, in 2
batches Add 140 ml of milk (½ cup + 1 tbsp) Blend
again
Chop 2 shallots
1 spoon ghee (clarified butter) in a saucepan
Melt the ghee
then add the shallots and cook for 2 min
Add 1 teaspoon of sage
Add 1 clove of minced garlic
When the shallots begin to brown, add the zucchini/ milk
And cook for about 5 minutes
then add 250 ml of heavy cream (1 cup)
and cook for 2 more minutes
After cooking, add salt and pepper (by adding salt and pepper at the end, the taste is present and helps to avoid overdosing)
A delicious creamy zucchini sauce, perfect for pasta, gnocchi, steaks, etc.