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Creamy Zucchini Crostini


this is a wonderful appetiser, originally from famous german chef tim mälzer. it is fresh and light with a lovely zucchini garlic onion taste. without the bread, the zucchini cream can also be used as a dip for many other uses. i hope you enjoy. :)

Time: 22 minutes


  • heat the olive oil in a non-stick skillet
  • add the zucchini , onion and garlic
  • sautee for about 5-7 minutes or until everything is tender and most liquid has evaporated
  • remove from heat
  • stir in cream cheese
  • mash with a potato masher until creamy , but not totally smooth
  • scoop the zucchini cream onto the baguette slices and top with shaved parmesan cheese
  • serve and enjoy

creamy zucchini crostini image

Number Of Ingredients: 7


  1. olive oil
  2. zucchini
  3. onion
  4. garlic clove
  5. goat cheese
  6. baguette
  7. parmesan cheese


Simple and delicious! I can't remember exactly which magazine I got this from--I've had the recipe for so long, but I think it was Parents, or Parenting.

Recipe From

Provided by canarygirl

Time 45m

Yield 6 serving(s)


  • Dry the bread in the oven for about 10 minutes, while you preheat it to 350º.
  • Remove bread from oven.
  • Halve garlic, and rub each half onto a slice of bread.
  • Slice and chop zucchini and garlic (the same garlic that was used to rub bread), and steam for 15 minutes, or until very tender.
  • Transfer to a bowl, and mash well.
  • Add ricotta, salt and pepper, and mash well again.
  • Spread over bread and bake 15 minutes.
  • Note: A tasty variation is to add a bit of parmesan cheese to the mixture, maybe a bit of basil.

Zucchini Crostini image

Number Of Ingredients: 5


  • 6 slices day old French bread
  • 3 cloves garlic
  • 2 medium zucchini
  • 1/2 cup ricotta cheese
  • salt and pepper


Recipe From

Yield Makes about 20 crostini


  • Preheat oven to 450°F..
  • In a large heavy skillet cook onion in oil over moderate heat, stirring occasionally, until soft. Add zucchini and garlic and cook, stirring, until zucchini is barely tender. Add tomatoes and thyme and cook, stirring occasionally, about 2 minutes. Add wine and salt and pepper to taste and simmer until liquid is reduced by about half, about 4 minutes. Remove skillet from heat and cool mixture.
  • On a baking sheet toast bread in middle of oven until pale golden, about 4 minutes.
  • Mound about 2 tablespoons zucchini mixture on each toast and top with a half slice provolone. Bake crostini in middle of oven until cheese is melted and golden.

Zucchini Crostini image

Number Of Ingredients: 9


  • 1 small onion, sliced thin
  • 1/4 cup olive oil
  • 2 medium zucchini, halved lengthwise and cut crosswise into 1/4-inch-thick slices
  • 2 garlic cloves, minced
  • 6 plum tomatoes, peeled, seeded, and cut into 1/4-inch dice
  • 1 teaspoon fresh thyme leaves, chopped
  • 1/4 cup dry white wine
  • 1 loaf Italian or French bread about 3 1/2 inches in diameter, cut diagonally into 1/2-inch-thick slices (about 20)
  • 10 thin slices provolone cheese (about 1/4 pound), halved


A creamy zucchini dish that also works great as a pasta sauce. It's a summer favorite!

Recipe From

Provided by Denyse

Time 50m

Yield 6


  • Heat oil in a large saucepan over medium heat. Stir in red onion, salt and pepper, and cook about 5 minutes, until onion is tender. Stir in zucchini, and cook 3 to 5 minutes. Mix in garlic and tomatoes. Continue cooking, stirring occasionally, until the mixture comes to a boil.
  • Stir corn and cream into the mixture. Reduce heat to low, and continue cooking, stirring occasionally until thick and bubbly, 15 to 20 minutes.

Creamy Zucchini image

Number Of Ingredients: 8


  • 1 tablespoon vegetable oil
  • ½ red onion, sliced
  • salt and pepper to taste
  • 1 pound zucchini, sliced
  • 1 tablespoon crushed garlic
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (15.25 ounce) can whole kernel corn, drained
  • ½ cup heavy cream


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

Recipe From

Provided by Taste of Home

Time 20m

Yield 6 servings.


  • 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.

Creamy Zucchini image

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


Creamy baked zucchini.

Recipe From

Provided by Lala44621

Time 40m

Yield 5


  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of water to a boil. Add zucchini and cook until tender but still firm, about 15 minutes. Drain, cool and scoop out seeds.
  • In a medium bowl combine cream cheese, sour cream, Parmesan cheese and garlic. Spoon mixture into zucchini halves and sprinkle with paprika.
  • Bake in preheated oven for 10 to 15 minutes, or until heated through.

Baked Zucchini image

Number Of Ingredients: 6


  • 1 large zucchini, cut lengthwise then in half
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sour cream
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon minced garlic
  • paprika to taste

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