Creamy Zucchini Basil Zuppa Recipes

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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

CREAMY ZUCCHINI-BASIL SOUP



Creamy Zucchini-Basil Soup image

Cooked, puréed zucchini adds rich, creamy body to this easy, summery soup.

Provided by Amy Myers, MD

Categories     HarperCollins     HarperCollins     Soup/Stew     Summer     Zucchini     Basil     Quick and Healthy     Healthy     Wheat/Gluten-Free     Dairy Free

Yield 2 servings

Number Of Ingredients 8

1 tablespoon avocado oil
1 onion, finely chopped
2 zucchinis, chopped
2 cups Gut-Healing Bone Broth
1/4 cup basil leaves
1 clove garlic, minced
Fine sea salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil

Steps:

  • In a saucepan, heat the oil and onion over medium-high heat. When hot, add the zucchini and sauté until the vegetables are soft. Set aside and let cool for 5 minutes.
  • Place the zucchini and onion, bone broth, basil, garlic, salt, and pepper in a food processor. Blend until combined. Add the olive oil and pulse until combined. Return the soup to the saucepan and reheat. Divide soup between two bowls and serve.

QUICK CREAMY ZUCCHINI SOUP



Quick Creamy Zucchini Soup image

This is one of my favorite soups! It's my grandma's recipe that she just handed down to me this year in celebration of my garden producing enough zucchini for a small army! It's creamy and filling but mild. This soup can be frozen.

Provided by Kelsey Leman

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 10

4 cups shredded zucchini
¾ cup water
¾ teaspoon salt
½ teaspoon basil
2 cups warm milk
3 tablespoons all-purpose flour
½ teaspoon salt
3 tablespoons butter
2 tablespoons minced onion
ground black pepper to taste

Steps:

  • Stir zucchini, water, salt, and basil together in a pot; bring to a boil, reduce heat to medium-low, and simmer until zucchini is tender, about 15 minutes.
  • Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Puree in batches.
  • Whisk warm milk, flour, and salt together in a bowl until smooth.
  • Melt butter in a skillet over medium heat. Cook and stir onion in melted butter until translucent, 5 to 7 minutes. Pour pureed zucchini and milk mixture into the skillet; bring to a boil while stirring continually. Season with pepper.

Nutrition Facts : Calories 181.5 calories, Carbohydrate 15 g, Cholesterol 32.7 mg, Fat 11.3 g, Fiber 1.7 g, Protein 6.3 g, SaturatedFat 7.1 g, Sodium 852.3 mg, Sugar 8.1 g

ONE-POT ZUCCHINI-BASIL PASTA



One-Pot Zucchini-Basil Pasta image

This no-colander-necessary, one-pot pasta method isn't a gimmick: Cooking the noodles in just enough seasoned stock means they're done in the same amount of time it takes the liquid to reduce into a concentrated, extra flavorful sauce. Mascarpone makes it silky, though crème fraîche or even softened cream cheese would be solid substitutes. While the pasta cooks, make a quick gremolata of chopped parsley, salted almonds and basil, which adds brightness and texture to the finished dish. Though this pasta comes together quickly, it requires more attention than some: Be sure to stir frequently so the noodles cook evenly, and add a splash of water toward the end of cooking, as needed, so they stay saucy.

Provided by Alexa Weibel

Categories     dinner, easy, for two, lunch, quick, weekday, pastas, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

2 3/4 cups vegetable stock
12 ounces medium pasta shells
2 medium zucchini (about 14 ounces total), trimmed and cut into 1/2-inch cubes
4 ounces mascarpone, crème fraîche or softened cream cheese
1 large garlic clove, finely chopped
1/3 packed cup thinly sliced basil
Kosher salt and black pepper
3 tablespoons chopped roasted salted almonds
3 tablespoons chopped Italian parsley

Steps:

  • In a large, deep 12-inch skillet, bring stock to a boil over high heat. Once stock boils, stir in pasta, zucchini, mascarpone, garlic and half the basil; season generously with salt and pepper and reduce the heat to medium-high. Cook, stirring frequently, until pasta is tender and liquid is reduced until thickened and creamy, 12 to 13 minutes, adding a splash of water during the last few minutes of cooking if needed to moisten. Season to taste with salt and pepper.
  • Meanwhile, prepare the gremolata: Chop almonds and parsley with remaining basil until finely chopped and combined; season with salt and pepper.
  • Divide pasta among shallow bowls. Sprinkle with gremolata and serve immediately.

CREAMY ZUCCHINI BASIL SOUP



Creamy Zucchini Basil Soup image

You'd be hard pressed to believe that this light yet satisfying soup has no cream or dairy in it whatsoever. A great light lunch or dinner (make sure you have bread on hand), or a terrific first course, this recipe comes together quickly, uses only a few ingredients, and is delicious any time of year.

Provided by Stefan

Categories     Dinner     Lunch

Time 35m

Number Of Ingredients 9

¼ cup of neutral (canola, vegetable) oil
1 medium onion, chopped
2 garlic cloves, chopped
½ teaspoon of red pepper flakes, or more to taste
2 pounds of zucchini, chopped
3 cups of water
⅓ cup of basil leaves, packed
salt and pepper
extra-virgin olive oil (optional)

Steps:

  • Heat the oil in a medium saucepan or Dutch oven over medium-low heat, then add the onion and garlic. Cook for 5 minutes, stirring occasionally. Add the zucchini, red pepper flakes, and a pinch of salt, and cook 5 minutes more. Add the water and simmer until the zucchini is tender, around 15-20 minutes.
  • Transfer half the zucchini mixture to a blender, add half the basil, and puree until smooth, and transfer to a large bowl. Repeat with the other half of the zucchini mixture and basil. (Or, if you have an immersion blender, you can add the basil to the zucchini mixture and puree the whole thing right in the pot.) Season to taste with salt and pepper, and serve with a drizzle of olive oil over the top.

Nutrition Facts : Calories 177 kcal, Carbohydrate 10 g, Protein 3 g, Fat 15 g, SaturatedFat 1 g, TransFat 1 g, Sodium 33 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 13 g, ServingSize 1 serving

CREAMY TOMATO BASIL ZUCCHINI "LINGUINI" RECIPE BY TASTY



Creamy Tomato Basil Zucchini

Here's what you need: olive oil, chicken breast, cherry tomatoes, salt, pepper, garlic powder, dried basil, zucchinis, salt, olive oil, garlic, chicken broth, greek yogurt, parmesan cheese, dried basil

Provided by Mercedes Sandoval

Categories     Dinner

Yield 2 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 chicken breast, diced
1 cup cherry tomatoes, halved
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
1 teaspoon dried basil
2 zucchinis, peeled
1 teaspoon salt
1 tablespoon olive oil
2 cloves garlic, minced
¼ cup chicken broth
½ cup greek yogurt
½ cup parmesan cheese, grated
½ teaspoon dried basil

Steps:

  • Use a peeler to thinly slice zucchini into "linguini" noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.
  • Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl.
  • Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).
  • Add in Greek yogurt, parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat.
  • Serve and garnish with fresh chopped basil, as desired.
  • Enjoy!

Nutrition Facts : Calories 553 calories, Carbohydrate 29 grams, Fat 30 grams, Fiber 4 grams, Protein 41 grams, Sugar 16 grams

BAKED ZUCCHINI NOODLES WITH CREAMY RICOTTA



Baked Zucchini Noodles with Creamy Ricotta image

Baked zucchini noodles in a savory sauce with creamy ricotta to top it off!

Provided by mkhurt

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h

Yield 4

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
¼ cup diced onion
1 clove garlic, chopped
1 pound ground turkey
1 (16 ounce) jar marinara sauce
1 (16 ounce) can fire-roasted diced tomatoes
2 cups zucchini noodles
7 tablespoons ricotta cheese
¼ cup shredded mozzarella cheese
5 leaves basil, thinly sliced
1 pinch red pepper flakes, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat olive oil in an oven-safe skillet over medium heat. Add onion and garlic and saute until soft, 2 to 3 minutes. Add ground turkey and cook and stir until browned, crumbly, and no longer pink, 5 to 7 minutes. Pour in marinara sauce and diced tomatoes; let simmer until thick, about 10 minutes.
  • Squeeze zucchini noodles to get most of the water out. Add to the skillet and stir to combine. Add ricotta cheese in 1-tablespoon dollops around the skillet. Sprinkle mozzarella cheese on top.
  • Bake, uncovered, in the preheated oven for 20 minutes. Remove from the oven and let sit for 5 minutes to set up. Sprinkle with basil and red pepper flakes before serving.

Nutrition Facts : Calories 431.2 calories, Carbohydrate 26.9 g, Cholesterol 98.2 mg, Fat 21.9 g, Fiber 4.8 g, Protein 31.2 g, SaturatedFat 6.2 g, Sodium 917.7 mg, Sugar 14.3 g

CREAMY PASTA WITH ROASTED ZUCCHINI, ALMONDS AND BASIL



Creamy Pasta With Roasted Zucchini, Almonds and Basil image

Whole-grain pasta offerings on supermarket shelves have expanded with gusto. Unlike the gluey, good-for-you-but-not-your-tastebuds pastas of yore, the best whole-grain brands are firm-textured and tasty. The warm, nutty flavor of varieties like these is robust enough to stand up to intense, complicated sauces, yet satisfying with just a little butter and Parmesan shaved over the top. Here, pasta with creamy goat cheese and a bite of citrus is enough to keep even the most staunch of whole-wheat opponents satisfied.

Provided by Melissa Clark

Categories     dinner, easy, weekday, pastas, main course

Time 45m

Yield 2 servings

Number Of Ingredients 10

2 medium zucchini, cut into 1/2-inch cubes (about 3 cups)
1 1/2 tablespoons extra virgin olive oil
3/4 teaspoon kosher salt
Pepper, to taste
2 tablespoons slivered almonds
1/3 cup heavy cream
1 sprig basil, with leaves and stem
3 tablespoons goat cheese
1/2 teaspoon finely grated lemon zest
6 ounces whole-wheat spaghetti or linguine

Steps:

  • Heat oven to 500 degrees. Toss the zucchini and oil with 1/2 teaspoon salt and pepper to taste. Arrange zucchini on a baking sheet in a single layer. Roast, tossing occasionally, until golden and tender, 20 to 30 minutes.
  • Meanwhile, toast the almonds in a skillet over medium heat until golden, 3 to 4 minutes. Transfer to a small bowl.
  • Simmer the cream and basil sprig in a small saucepan over medium heat until reduced to 1/4 cup, about 7 minutes. Whisk in the goat cheese until the sauce is smooth. Remove from heat; stir in lemon zest and 1/4 teaspoon salt. Cover and keep warm.
  • Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain well. Toss the pasta with the cream sauce. Serve topped with the zucchini and almonds.

Nutrition Facts : @context http, Calories 642, UnsaturatedFat 18 grams, Carbohydrate 73 grams, Fat 34 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 14 grams, Sodium 821 milligrams, Sugar 6 grams, TransFat 0 grams

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 :

CREAMY ZUCCHINI & BASIL ZUPPA



Creamy Zucchini & Basil Zuppa image

Make and share this Creamy Zucchini & Basil Zuppa recipe from Food.com.

Provided by William Uncle Bill

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons extra virgin olive oil
1/2 lb green onion, chopped
3 cloves garlic, crushed
3 cups diced zucchini, about 1/2 inch cubes,use young zucchini (DO NO PEEL)
1 cup chicken broth, divided
1 tablespoon chicken soup base
16 fluid ounces canned plum tomatoes, including liquid
1 medium potato, peeled and diced,1/2 inch cubes
1/4 cup chopped fresh cilantro
1 cup fresh basil, lightly packed
1/2 cup buttermilk
1/2 cup whole milk, homogenized
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon Hungarian paprika

Steps:

  • In a heavy bottom cooking pot, add olive oil, green onions and garlic and sautee' for 3 minutes.
  • Add zucchini, 1/2 cup of chicken broth and chicken soup base and cook on medium-high heat for 3 minutes, stirring occasionally.
  • Add tomatoes, diced potatoes and cook for 15 minutes or until potatoes are tender.
  • Add cilantro and basil and cook for 1 minute.
  • Puree' soup in a food processor or blender in batches and return to cooking pot.
  • Stir in buttermilk, whole milk, salt and pepper and bring to boil.
  • Reduce heat and cook for 2 minutes, stirring frequently.
  • Adjust seasonings to taste.
  • Serve sprinkled with paprika.

Nutrition Facts : Calories 194.8, Fat 8.9, SaturatedFat 1.9, Cholesterol 4.3, Sodium 670.8, Carbohydrate 24.2, Fiber 4.8, Sugar 8.9, Protein 7.5

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From basiclyhealthy.com


CREAMY LEMON ZUCCHINI PASTA RECIPE | BON APPéTIT
2020-08-30 Heat 3 Tbsp. extra-virgin olive oil in a medium Dutch oven or very large skillet over medium-high. Add ¼ tsp. crushed red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add ...
From bonappetit.com


WHIP UP CREAMY BASIL ZUCCHINI SOUP - SUNSET MAGAZINE
2005-03-17 Whip 4 cups heavy cream with 1 cup sugar until stiff peaks form. Spread each bottom layer with 1 cup of the whipped cream and sprinkle with fresh raspberries . Add top layers and spread with remaining whipped cream; top with more raspberries.
From sunset.com


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