Creamy Zucchini Recipe -
Creamy Zucchini Recipe
  • READY IN 50 mins

Creamy Zucchini

Recipe by  

"A creamy zucchini dish that also works great as a pasta sauce. It's a summer favorite!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    25 mins

    50 mins


  1. Heat oil in a large saucepan over medium heat. Stir in red onion, salt and pepper, and cook about 5 minutes, until onion is tender. Stir in zucchini, and cook 3 to 5 minutes. Mix in garlic and tomatoes. Continue cooking, stirring occasionally, until the mixture comes to a boil.
  2. Stir corn and cream into the mixture. Reduce heat to low, and continue cooking, stirring occasionally until thick and bubbly, 15 to 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 16, 2007

I made a few changes to suit our tastes and what fresh veggies we have right now. First I used both fresh tomatoes and fresh corn instead of canned. Also added about a 1/4 cup of water with 1/2 of a Knorr vegetable bullion cube dissolved and some fresh basil. Then put the entire sauce over pasta. Made for a very satisfying, fresh summer meal (and a way to use up that zuchinni!!!) Oh, and added some grated parm cheese on top too! Done this way, I rate the recipe a 5!

Most Helpful Critical Review
Jul 24, 2003

This recipe didn't turn out well for me. I substituted milk for the cream, which was probably the reason it didn't work. I'll have to try it again sometime using cream.


28 Ratings

Jul 24, 2003

Wow! This is sooooo good. I added some yellow pepper and a half of a jalepano as well. Great flavor. I used fresh tomatoes from the garden instead of canned as well as the corn. Made a great sauce over bow tie pasta noodles.

Jul 22, 2010

This is good and easy. I added 2 cans diced tomatoes. Plus an extra 1/4 cup of light cream that I thckened and added toward the end. It was good with light cream

Jul 10, 2008

I substituted sweet yellow onion for the red, and I added half a poblano chili, roasted and diced. I served this recipe with pasta and Italian sausage. A guest who generally avoids vegetables went back for seconds!

Jul 24, 2003

I thought this was a great dish . . . I varied on two ingredients and the result was great overall: in lieu of salt and pepper I added some "Greek" seasoning and some traditional Italian seasonings, as well, and I used the diced tomatoes that contain basil and oregano. A little time consuming, but well worth the wait! A great recipe that I'll fix again!

Feb 19, 2012

This is a great base recipe to make as a pasta dish. I used this recipe as a base and added a little here and there to make my own. I added in some chicken and extra seasonings and served over bow tie pasta. I loved all the veggies in it! Thanks for the recipe!

Nov 11, 2010

Used yellow onion instead of red, fresh tomatoes instead of canned, 1/2 and 1/2 instead of heavy cream. I also added Italian Seasoning, basil, mushrooms & cream of mushroom soup. (Soup didn't make a huge difference though!) I love vegetarian dishes, but my family and I all agreed it needed something..... we thought maybe ground turkey!


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  • Calories
  • 178 kcal
  • 9%
  • Carbohydrates
  • 20 g
  • 6%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 334 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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