Creamy Zucchini Crostini 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 :

ZUCCHINI CROSTINI



Zucchini Crostini image

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.

Provided by canarygirl

Categories     Cheese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

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

Steps:

  • 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.

CREAMY ZUCCHINI



Creamy Zucchini image

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

Provided by Denyse

Categories     Side Dish     Vegetables     Tomatoes

Time 50m

Yield 6

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

Steps:

  • 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.

Nutrition Facts : Calories 178 calories, Carbohydrate 20 g, Cholesterol 27.2 mg, Fat 10.4 g, Fiber 2.9 g, Protein 3.9 g, SaturatedFat 5.1 g, Sodium 334 mg, Sugar 5.6 g

ZUCCHINI CROSTINI



Zucchini Crostini image

Categories     Cheese     Tomato     Appetizer     Bake     Vegetarian     Zucchini     Simmer     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 20 crostini

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

Steps:

  • 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.

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Top Asked Questions

What's the best way to make creamy zucchini?
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.
How to make zucchini sauce with coconut milk?
1. Cut the zucchini into medium-sized cubes and season them with salt, paprika, and olive oil. Mix well and spread the cubes on a large baking sheet in one layer. Bake for about 25 minutes at 400°F. 2. In the meantime, pour the coconut milk into a large skillet or a pot.
How long do you cook zucchini in a skillet?
Directions In a large skillet, saute zucchini in oil for 3-5 minutes or until tender. In the same skillet, combine cream cheese and cream; cook and stir over low heat until smooth. Return zucchini mixture to the pan.
What kind of cheese do you use for crostini?
Creamy ricotta cheese makes a delicious base for all kinds of crostini. If you're feeling savory, drizzle with olive oil and cracked pepper or top with tomato-anchovy salad or roasted broccoli rabe. We also love adding salty salami, roasted tomatoes, or rosemary-flavored lima beans.

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