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Zucchini Sauce for Roast Chicken

I took a Niel Perry recipe and added a few items. Serve with roast chicken as an alternative to gravy.


  • 4 x zucchinis

  • Extra virgin olive oil

  • Maldon salt and ground pepper to season

  • Clove of garlic crushed

  • Splash of white wine

  • 1/2 cup of finely chopped parsley

  • Tbspn of grated parmesan

  • knob of butter

  • 1/2 cup of cream


  • 1.

    Chop the zucchini into smallish pieces

  • 2.

    Fry gently in a pan with the olive oil

  • 3.

    Add the garlic, salt and pepper

  • 4.

    As the zucchinis soften add the white wine and parsley and cook until the vegetable is cooked through.

  • 5.

    Add the butter and parmesan and stir well.

  • 6.

    Blend the mixture until smooth.

  • 7.

    Return to the pan and add the cream stir through and leave until required.

  • 8.

    Heat again prior to serving.

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