Creamy Zucchini

Creamy Zucchini

24

"A creamy zucchini dish that also works great as a pasta sauce. It's a summer favorite!"
Saved
Save
I Made it Rate it Share Print

Ingredients

50 m servings 178 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 334 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

24
  1. 28 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

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...

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

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.

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 m...

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 ...

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 season...

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...

I made this last night for my family and we loved it so much that we made it again tonight. I made it just the way it says to last night and it turned out very well though the sauce was a tad t...