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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 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.
Nutrition Facts
3/4 cup: 72 calories, 2g fat (1g saturated fat), 7mg cholesterol, 277mg sodium, 8g carbohydrate (0 sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

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