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Zucchini with Basil Cream

 Zucchini with Basil Cream
I enjoy cooking and have a big garden every year. I like to fix this colorful side dish that makes the most of fresh zucchini and carrots. —Annabelle Erhart of Missoula, Montana
6 ServingsPrep/Total Time: 25 min.


  • 1 cup chicken or vegetable broth
  • 2 garlic cloves, minced
  • Dash cayenne pepper
  • 2 small carrots, julienned
  • 4 medium zucchini, cut into 2-inch julienne strips
  • 1 teaspoon cornstarch
  • 1/4 cup 2% milk
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/4 cup shredded part-skim mozzarella cheese


  • In a large saucepan, bring the broth, garlic and cayenne to a boil;
  • cook, uncovered, until mixture is reduced by a third. Add carrots.
  • Reduce heat; cover and cook for 4-5 minutes or until tender. Add
  • zucchini; cover and cook for 8-10 minutes or until tender. Drain.
  • Combine the cornstarch and milk until smooth; stir into vegetables.
  • Bring to a boil; cook and stir for 2 minutes or until thickened. Add
  • Parmesan cheese and basil; stir gently. Sprinkle with mozzarella
  • cheese. Yield: 6 servings.
Nutritional Facts: One serving (3/4 cup) equals 72 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 277 mg sodium, 8 g carbohydrate, 2 g fiber,

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Zucchini with Basil Cream (continued)

Nutritional Facts: 5 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.