Creamy Zucchini Recipe
Creamy Zucchini Recipe photo by Taste of Home

Creamy Zucchini Recipe

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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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 each: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. 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.
  2. In the same skillet, combine cream cheese and cream; cook and stir over low heat until smooth. Stir in the Parmesan cheese.
  3. 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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Reviewed Sep. 30, 2013

"A different kind of way to use up zucchini! The cream cheese makes a nice creamy sauce.

We used Asiago cheese instead of Parmesan for a slightly different flavor."

Reviewed Jul. 30, 2013

"Very easy to make and tasted wonderful!"

Reviewed Jun. 23, 2013

"Delicious and came together really easily."

Reviewed Apr. 8, 2013

"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 Aug. 11, 2012

"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."

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