Creamy Zucchini Recipe
Creamy Zucchini Recipe photo by Taste of Home

Creamy Zucchini Recipe

Publisher Photo
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


  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

Reviews for Creamy Zucchini

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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.

Loading Image
Advertise with us

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT