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


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

How to Make Creamy Zucchini


  1. In 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.
  2. In 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.
  3. Return zucchini mix to pan. Cook and stir till heated through. Sprinkle with salt, pepper, nutmeg and swiss cheese. Serve at once.

Printable Recipe Card

About Creamy Zucchini

Course/Dish: Vegetables
Dietary Needs: Vegetarian

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