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Creamy Zucchini

 Creamy Zucchini
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.
6 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.