Creamed Zucchini Recipes

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CREAMY ZUCCHINI



Creamy Zucchini image

Here's a different treatment for zucchini that's a favorite in our home. Even though the creamy Parmesan sauce is homemade, the recipe's cooking time is short. -Marguerite Shaeffer, Sewell, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

4 medium zucchini, julienned
2 tablespoons olive oil
1-1/2 teaspoons minced garlic
6 ounces cream cheese, cubed
1 cup half-and-half cream
1/2 cup shredded Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
Dash ground nutmeg
Shredded Swiss cheese

Steps:

  • In a large skillet, saute zucchini in oil for 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Drain; remove zucchini mixture with a slotted spoon and keep warm., In the same skillet, combine cream cheese and cream; cook and stir over low heat until smooth. Stir in the Parmesan cheese. , Return zucchini mixture to the pan. Cook and stir 1-2 minutes longer or until heated through. Sprinkle with the salt, pepper, nutmeg and Swiss cheese.

Nutrition Facts :

CREAMED ZUCCHINI WITH GARLIC & BASIL



Creamed Zucchini with Garlic & Basil image

Made simply with grated zucchini, butter and cream, this creamed zucchini makes an easy and elegant summer dish.

Categories     Vegetables & Sides

Time 20m

Yield 4

Number Of Ingredients 7

1¾ pounds zucchini (preferably smaller zucchini, as they are less watery)
3 tablespoons unsalted butter
3 cloves garlic, minced
5 tablespoons heavy cream
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 tablespoons fresh chopped basil

Steps:

  • Grate the zucchini by hand with a box grater or in a food processor fitted with the shredding disk. Wrap the shredded zucchini in a clean kitchen towel and wring out as much excess water as possible. Repeat a few times, replacing the towel if necessary.
  • Melt the butter in a large skillet over medium-high heat. Add the shredded zucchini and garlic and cook, stirring frequently, until the zucchini is tender, about 6 minutes. Turn the heat down to low; add the heavy cream, salt, pepper and basil and simmer until the cream is absorbed. Taste and adjust seasoning if necessary. Serve warm.
  • Make Ahead Instructions: The whole recipe ahead of time. Just cover and refrigerate. You can reheat it in the microwave right before serving.

Nutrition Facts : Calories 179, Fat 16g, Carbohydrate 8g, Protein 3g, SaturatedFat 10g, Sugar 5g, Fiber 2g, Sodium 461mg, Cholesterol 49mg

ZUCCHINI CREAM



Zucchini Cream image

This is from "A Passion for Preserves". It tastes like lemon curd and has the texture of apple butter. Absolutley delicious! I'm going to try making lime and orange versions of this recipe.

Provided by Deb Wolf

Categories     Lemon

Time 50m

Yield 3 half pints, 48 serving(s)

Number Of Ingredients 4

2 lbs zucchini
2 cups sugar
1/2 cup butter (no substitute)
2 lemons, juiced and zested

Steps:

  • Cut off stem and blossom ends of the zucchini and peel. (Remove all the green for a prettier color at the end). If the zucchini are very large, cut in half lengthwise and remove the seeds. If small, leave whole. (I cut the zucchini into chunks at this point).
  • Boil in a small quantity of water until tender OR you may microwave in a covered dish until tender, about 10 minutes. In either case, drain well, then mash or process to a smooth pulp.
  • Cook in the top of a double boiler over hot water with sugar, butter, lemon juice and zest. Stir frequently, until thick and creamy, about 15 minutes.
  • Ladle into hot sterilized jars, leaving 1/4 inch headspace. Wipe rims clean, put lids and rings in place and tighten down.
  • Invert jars for a few minutes, then return to upright and cool completely. Check seals, label and store in cool, dry place.
  • Note: It took 30 minutes for my batch to cook down. I processed my jars in a hot water bath for 5 minutes.

CREAMY ZUCCHINI CASSEROLE



Creamy Zucchini Casserole image

A casserole my mom always made. Still love it to this day. The original recipe is 1 T. cheese but I use more, about 1/4 c.

Provided by adopt a greyhound

Categories     Low Protein

Time 40m

Yield 4-6 Cups, 4 serving(s)

Number Of Ingredients 10

2 lbs zucchini
1 tablespoon butter
1/4 cup sour cream
1 tablespoon cheese, grated
1/2 teaspoon salt
1 dash paprika
1 egg, beaten
1 tablespoon chives
1/2 cup cracker crumbs or 1/2 cup bread cubes
2 tablespoons butter

Steps:

  • Preheat oven to 350 deg.
  • Cook zucchini in boiling water til tender. Drain and place in casserole.
  • In a sauce pan, melt butter. Stir in sour cream, cheese, salt and paprika. Cook slowly until the cheese melts.
  • Remove from heat and add egg and chives.
  • Stir into 1 1/2 quart casserole with zucchini.
  • Toss cracker or bread with 2 T. butter and put on top of the veggie mixture. Bake at 350 deg. for 20 minutes.
  • Most of the time she used zucchini but other veggies also.

Nutrition Facts : Calories 228.8, Fat 14.4, SaturatedFat 8.4, Cholesterol 84.3, Sodium 437.5, Carbohydrate 20.3, Fiber 2.9, Sugar 4.1, Protein 6.9

CREAM CHEESY CUBED ZUCCHINI WITH LEMON AND OREGANO



Cream Cheesy Cubed Zucchini with Lemon and Oregano image

I didn't start out trying to make a creamy zucchini recipe, but when I glanced in the fridge and saw the last crumbled remains of fresh cream cheese, I knew those green cubes sizzling away in the skillet were about to get enriched. While I'd normally have a hard time feigning such excitement over squash, I'm actually quite thrilled with how this came out.

Provided by Chef John

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 20m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
4 cups cubed zucchini
½ teaspoon lemon zest
1 pinch red pepper flakes
salt and freshly ground black pepper to taste
cayenne pepper to taste
2 tablespoons cream cheese
2 teaspoons chopped fresh oregano

Steps:

  • Heat olive oil in skillet over high heat; stir in zucchini, lemon zest, and red pepper flakes. Cook for about 2 minutes.
  • Stir in salt, black pepper, and cayenne pepper; cook and stir until zucchini is tender, about 5 minutes.
  • Stir cream cheese into zucchini mixture; cook until cream cheese begins to melt, about 1 minute. Remove from heat and stir in oregano.

Nutrition Facts : Calories 106.5 calories, Carbohydrate 4.7 g, Cholesterol 8 mg, Fat 9.6 g, Fiber 1.5 g, Protein 2.1 g, SaturatedFat 2.6 g, Sodium 34.1 mg, Sugar 2.2 g

NICOLE'S CREAMY ZUCCHINI SOUP



Nicole's Creamy Zucchini Soup image

This zucchini soup is savory, delicious, and reminiscent of a creamy broccoli soup. A bit of fresh dill for garnish really brightens it up and complements the earthy zucchini flavor. It's a great way to use up the bounty of summer zucchini!

Provided by NicoleMcmom

Time 1h

Yield 6

Number Of Ingredients 11

1 ½ tablespoons olive oil
1 ½ tablespoons butter
1 cup finely chopped white onion
2 cloves garlic, finely chopped
2 ½ pounds zucchini, cubed
1 medium russet potato, peeled and cubed
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
1 (32 fluid ounce) container chicken stock
½ cup heavy cream
1 teaspoon chopped fresh dill, or to taste

Steps:

  • Heat oil and butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until softened, 6 to 8 minutes. Add zucchini, potato, salt, and pepper; cook, stirring often, until softened, 8 to 10 minutes. Stir in stock and bring to a simmer. Simmer for 15 minutes.
  • Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into another large saucepan. Repeat with remaining soup.
  • Stir in cream and bring soup to a low simmer to heat through. Ladle into bowls and garnish with dill.

Nutrition Facts : Calories 201.7 calories, Carbohydrate 16.9 g, Cholesterol 35.3 mg, Fat 14.4 g, Fiber 3.1 g, Protein 4.3 g, SaturatedFat 7.1 g, Sodium 984.3 mg, Sugar 5 g

CREAMY ZUCCHINI AND CORN



Creamy Zucchini and Corn image

Take a look at this Creamy Zucchini and Corn recipe and you're sure to love it. This Creamy Zucchini and Corn features Mexican-style cheese and bacon!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 8

2 Tbsp. KRAFT Zesty Italian Dressing
2 cups fresh corn kernels
1 zucchini, chopped
1/2 cup chopped onions
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/2 cup sour cream
3 slices OSCAR MAYER Bacon, cooked, crumbled
1 Tbsp. chopped fresh cilantro

Steps:

  • Heat dressing in large skillet on medium-high heat. Add vegetables; cook and stir 8 to 10 min. or until crisp-tender. Remove from heat.
  • Stir in cheese and sour cream; cook on medium heat 3 to 5 min. or until cheese is melted and vegetable mixture is heated through, stirring frequently.
  • Top with bacon and cilantro.

Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

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