Zucchini puree.

Peel and cut the vegetables.

Heat a little oil and add first the onion, then the carrot and finally the zucchini. Sauté until the onion is transparent, and add water, until all the vegetables are covered.

Add a little nutmeg and pepper (to taste), and a little salt or a vegetable stock cube. Let it boil for 10 minutes.

Pass it all through the blender until smooth.