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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. —Marguerite Shaeffer, Sewell, New Jersey
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings

Ingredients

  • 4 medium zucchini, julienned
  • 2 tablespoons olive oil
  • 1-1/2 teaspoons minced garlic
  • 6 ounces 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.

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Reviews

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Average Rating:
  • NH-rescue
    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.

  • ethel2345
    Jul 30, 2013

    Very easy to make and tasted wonderful!

  • aug2295
    Jun 23, 2013

    Delicious and came together really easily.

  • katlaydee3
    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!

  • carol58d
    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.

  • keatinkp
    Jan 31, 2011

    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

  • Henningjr
    Jul 20, 2010

    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.

  • thebabyjane
    May 1, 2010

    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.

  • jmbs1983
    Oct 7, 2007

    No comment left