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Creamy Zucchini Recipe

Creamy Zucchini Recipe photo by Taste of Home

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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.

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Creamy Zucchini Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

5 15 20

Ingredients

4 medium zucchini, julienned
2 tablespoons olive oil
1-1/2 teaspoons minced garlic
2 packages (3 ounces each) 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

Directions

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. Yield: 6 servings.

Originally published as Creamy Zucchini in Quick Cooking January/February 2005, p31

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Creamy Zucchini

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Reviewed on Apr. 08, 2013 by katlaydee3

I loved this side dish and followed the recipe exactly. I served it with the Meat Lover's Pizza Bake in the same issue. Great weeknight meal!

Reviewed on Aug. 11, 2012 by carol58d

I didn't make as much as the receipe called for, used on large zucchini and kind of winged it with the cream cheese, parm cheese and cut the half-and-half to 1/2 cup. Didn't use nutmeg or salt. Used about 3 slices of swiss cheese. We loved it. I will be making this again.

Reviewed on Jan. 31, 2011 by keatinkp

made this recipe, but cut the cream cheese by 2/3 rest of ingredients by 1/2 to serve 3 of us. We all agreed it was WAY too heavy! while I love garlic with cream cheese, tthis was not good. Everyone voted to thorw the recipe away, and look for anohter way to dress up our zucchini

Reviewed on Jul. 20, 2010 by henningjr

Very good and well received at the pot luck I took it to. I made a little lighter versions by substituting: for the 1 c.half & half, "thick" milk made with 1 c. nonfat dry milk and enough water to make 1 c.; and for the cream cheese, neufchatel. Also added more pepper.

Reviewed on May. 01, 2010 by thebabyjane

Oh my gosh.... this is sooooo good. Made it for the first time this evening. It was like eating a luscious fettucnine alfredo without the fettucine. I cut the recipe in half and had no swiss cheese to grate, but had some soft swiss on hand and just creamed it in with the creme cheese. A little garlic bread and salad and you have one scruptious meal and I bet the kids won't even realize they are eating a dreaded squash.