Zucchinicream Recipes

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

Ingredients

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

Ingredients

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

CREAM OF ZUCCHINI SOUP

Cream of Zucchini Soup image

"Zucchini is such a plentiful producer during the summer that I made several batches of this soup and freeze it for the two of us," writes Bernice Morris of Marshfield, Missouri. "It's wonderful when cooler weather sets in."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 7

Ingredients

1 pound zucchini, cut into 1/2-inch slices
2 cups water
1 medium onion, chopped
1 teaspoon chicken bouillon granules
1/2 teaspoon seasoned salt
2 cans (one 12 ounces, one 5 ounces) evaporated milk
1 tablespoon butter

Steps:

In a large saucepan, combine the zucchini, water, onion, bouillon and seasoned salt. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Cool slightly., In a blender, cover and process soup in batches until pureed. Return all to the pan. Add milk and butter; cook and stir until better is melted. Serve immediately or transfer to a freezer container. May be frozen for up to 3 months.

Nutrition Facts :

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

Ingredients

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.

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

Ingredients

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

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