Creamy Zucchini

Creamy Zucchini Recipe

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Pat Campbell


I have not run across a recipe for zucchini with these ingredients. It is a little different, I think everyone would like this "just a little different flavored recipe." When I can get my hands on extra zucchini, I grate or julianne the squash, and freeze, spread out on cookie sheet. After they are frozen, I just scrape them up into what I think are serving sizes and place into ziplock freezer bag and freeze for use later in year. This way they dont lump together in one big lump and you can measure out what is needed. (Im sure everyone already knew this.) Anyway, a favorite recipe.

★★★★★ 1 vote
35 Min
35 Min


medium zucchini, julianed or coarse grated
1 1/2 tsp
minced garlic
2 Tbsp
olive oil
3 oz. pkg. cream cheese, cubed
cup half and half
cup shredded parmesan cheese
1/4 tsp
1/8 tsp
coarse ground pepper
dash of ground nutmeg
shredded swiss cheese


1In large skillet, saute zucchini and garlic in oil till tender (or crisp tender) your choice. Drain, remove zucchini mixture with slotted spoon and keep warm.
2In same skillet, combine cream cheese and half & half. Cook and stir over low heat till smooth and cream cheese has melted. Stir in parmesan cheese.
3Return zucchini mix to pan. Cook and stir till heated through. Sprinkle with salt, pepper, nutmeg and swiss cheese. Serve at once.

About Creamy Zucchini

Course/Dish: Vegetables
Dietary Needs: Vegetarian