Best Cheesy Creamy Zucchini Recipes

CREAMY, CHEESY ZUCCHINI SOUP

Creamy, Cheesy Zucchini Soup image

This zucchini soup is warm and creamy, perfect for fall or winter. Stock up and freeze when zucchini is in season. Perfect for low-carb diets!

Provided by Chair

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes

Time 45m

Yield 10

Number Of Ingredients 8

Ingredients

5 pounds zucchini, trimmed and cut into 1-inch chunks
2 red bell peppers, finely chopped
1 ½ large red onions, finely chopped
1 bunch cilantro
3 cups heavy whipping cream
1 pound shredded Swiss cheese
1 teaspoon salt
¾ teaspoon cracked black pepper

Steps:

Put zucchini in large Dutch oven with a few inches of water. Simmer zucchini over medium-low heat until tender when poked with a fork, about 20 minutes. Use a slotted spoon to transfer zucchini to a blender, leaving about 1 inch of water in the bottom of the pot.
Blend zucchini until no large chunks remain; return to the pot. Combine bell pepper, red onions, and cilantro in the blender; blend until no large pieces remain. Stir bell pepper mixture into the blended zucchini; add cream, Swiss cheese, salt, and pepper. Cook over medium-low heat until warmed through and the cheese is melted, 5 to 7 minutes.

Nutrition Facts : Calories 471 calories, Carbohydrate 15.9 g, Cholesterol 139 mg, Fat 39.4 g, Fiber 3.6 g, Protein 16.9 g, SaturatedFat 24.5 g, Sodium 372.9 mg, Sugar 6.6 g

CHEESY CREAMY ZUCCHINI

Cheesy Creamy Zucchini image

This year we had an over abundance of zucchini. I had always only cooked zucchini fried or I used my mothers standard recipe for cheesy zucchini. This is her recipe only creamier and yummier!

Provided by gypsybartender

Categories Vegetable

Time 55m

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 6

Ingredients

1 large zucchini or 2 medium zucchini
1 medium white onion
1 (10 3/4 ounce) can cream of mushroom soup
1 cup sour cream
3 cups of shredded cheddar cheese
salt & pepper

Steps:

Slice and boil zucchini and onion in salted water till fork tender, Drain.
in a casserole pan layer half of zucchini/onion. Mix sour cream and cream of mushroom soup seasoned with salt and pepper. Spread half of mixture on top of zucchini/onion. Sprinkle half of cheese on top. Layer the rest of zucchini/onion, top with rest of mushroom/sour cream mix and top with remainder cheese.
Bake in a 425 oven for 45 min to 1 hours until cheese is golden.
Cool for at least five minutes before serving.

Nutrition Facts : Calories 369.2, Fat 29.9, SaturatedFat 17.6, Cholesterol 76.2, Sodium 705, Carbohydrate 9.4, Fiber 0.8, Sugar 2.8, Protein 16.9

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