Best Creamy Zucchini Recipes

CREAMY ZUCCHINI SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in the milk, water, bouillon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add zucchini. Simmer, uncovered, for 10 minutes or until zucchini is tender. Stir in cheese until melted.

CREAMY ZUCCHINI

Steps:

• In a large skillet, saute zucchini in oil for 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Drain; remove zucchini mixture with a slotted spoon and keep warm., In the same skillet, combine cream cheese and cream; cook and stir over low heat until smooth. Stir in the Parmesan cheese. , Return zucchini mixture to the pan. Cook and stir 1-2 minutes longer or until heated through. Sprinkle with the salt, pepper, nutmeg and Swiss cheese.

NICOLE'S CREAMY ZUCCHINI SOUP

Steps:

• Heat oil and butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until softened, 6 to 8 minutes. Add zucchini, potato, salt, and pepper; cook, stirring often, until softened, 8 to 10 minutes. Stir in stock and bring to a simmer. Simmer for 15 minutes.
• Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into another large saucepan. Repeat with remaining soup.
• Stir in cream and bring soup to a low simmer to heat through. Ladle into bowls and garnish with dill.

CREAMY, CHEESY ZUCCHINI SOUP

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.

SALT COD FRITTERS WITH CREAMY MUSTARD SAUCE, SPICY ORANGE CHILI SAUCE, PINEAPPLE CHUTNEY AND SHREDDED ZUCCHINI SALAD

Steps:

• Soak the salt cod in 1 gallon of water for 24 hours, changing the water 2 to 3 times until the cod no longer tastes of salt.
• Place the oil in a pot a third of the way full. Heat the oil to 350 degrees F and line a baking sheet with paper towels. Remove the cod from the water, pat dry and roughly chop. Place the cod in a food processor and pulse until shredded.
• Remove the cod, squeeze with hands to remove excess water and place the cod in a bowl.
• Place the flour, baking powder, baking soda and salt in a large bowl, mix. In a separate bowl, whisk the milk and eggs and add to the bowl with the dry ingredients. Add the cod and cilantro to the batter, folding to incorporate. Spoon 1 tablespoon of the cod batter into the hot oil and fry until golden brown and the fritters are cooked, about 3 minutes, turning the fritters over while cooking. Place the cod on the lined baking sheet. Repeat with the remaining cod batter.
• Serve the salt cod fritters with Creamy Mustard Sauce, Spicy Orange Chili Sauce, Pineapple Chutney and Shredded Zucchini Salad.
• Place the sour cream, mustard, coriander seeds, honey and gherkins into a bowl, mix, season with salt, cover and place in fridge until serving.
• Place the salt, sugar, vinegar, green chile, red chile, orange and red onions into a blender and puree until smooth.
• Heat the oil in a saute pan over medium heat. Add the red onions and saute until tender and translucent. Add the pineapple, sugar, vinegar and fennel seeds and stir. Cook until the pineapple has softened slightly and the juices have reduced, 7 to 10 minutes. Season with salt.
• Place the red onions, lime juice and salt in a bowl. Stir and allow to sit for 5 minutes. Add the cherry tomatoes, cilantro and zucchini to the bowl and mix.

CREAMY ZUCCHINI AND SPINACH RIGATONI

Steps:

• Heat oven to 375 degrees F.
• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook and stir 3 to 4 min. or until zucchini is crisp-tender. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add Neufchatel; cook and stir 2 to 3 min. or until melted.
• Drain pasta; return to pan. Add zucchini mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2 quart casserole sprayed with cooking spray; top with remaining mozzarella.
• Bake 10 min. or until mozzarella is melted.

CREAMY TOMATO BASIL ZUCCHINI "LINGUINI" RECIPE BY TASTY

Steps:

• Use a peeler to thinly slice zucchini into "linguini" noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.
• Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl.
• Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).
• Add in Greek yogurt, parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat.
• Serve and garnish with fresh chopped basil, as desired.
• Enjoy!

CREAMY PASTA WITH ROASTED ZUCCHINI, ALMONDS AND BASIL

Steps:

• Heat oven to 500 degrees. Toss the zucchini and oil with 1/2 teaspoon salt and pepper to taste. Arrange zucchini on a baking sheet in a single layer. Roast, tossing occasionally, until golden and tender, 20 to 30 minutes.
• Meanwhile, toast the almonds in a skillet over medium heat until golden, 3 to 4 minutes. Transfer to a small bowl.
• Simmer the cream and basil sprig in a small saucepan over medium heat until reduced to 1/4 cup, about 7 minutes. Whisk in the goat cheese until the sauce is smooth. Remove from heat; stir in lemon zest and 1/4 teaspoon salt. Cover and keep warm.
• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain well. Toss the pasta with the cream sauce. Serve topped with the zucchini and almonds.

DEEP FRIED ZUCCHINI WITH CREAMY GARLIC DIP

Steps:

• Heat oil to approx 350.
• Coat zucchini slices with flour.
• Dip in egg.
• Coat both sides with bread crumbs and carefully place in oil.
• Repeat with all zucchini slices -- do not crowd the pan.
• Drain on paper towels and serve warm with garlic dip.
• For the Garlic Dip:.
• Combine all ingredients with a whisk till well blended.
• Store in fridge till ready to serve.
• Try and make well in advance of the zucchini as the longer it sits the better it tastes.
• Good refrigerated for up to 3 weeks.

QUICK CREAMY ZUCCHINI SOUP

Steps:

• Stir zucchini, water, salt, and basil together in a pot; bring to a boil, reduce heat to medium-low, and simmer until zucchini is tender, about 15 minutes.
• Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Puree in batches.
• Whisk warm milk, flour, and salt together in a bowl until smooth.
• Melt butter in a skillet over medium heat. Cook and stir onion in melted butter until translucent, 5 to 7 minutes. Pour pureed zucchini and milk mixture into the skillet; bring to a boil while stirring continually. Season with pepper.

CREAMY ZUCCHINI-BASIL SOUP

Steps:

• In a saucepan, heat the oil and onion over medium-high heat. When hot, add the zucchini and sauté until the vegetables are soft. Set aside and let cool for 5 minutes.
• Place the zucchini and onion, bone broth, basil, garlic, salt, and pepper in a food processor. Blend until combined. Add the olive oil and pulse until combined. Return the soup to the saucepan and reheat. Divide soup between two bowls and serve.

CREAMY ZUCCHINI & SPINACH RIGATONI

Steps:

• Heat oven to 375ºF.
• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook 3 to 4 min. or until zucchini is crisp-tender, stirring frequently. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook 2 to 3 min. or until thickened, stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted.
• Drain pasta. Add to zucchini mixture along with the spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining mozzarella.
• Bake 10 min. or until mozzarella is melted.

ZUCCHINI SPAGHETTI WITH CREAMY LEMON-CHIVE DRESSING

Steps:

• Using the julienne blade of a mandoline, slice zucchini into long, thin strips. Transfer zucchini to a colander set over a mixing bowl. Toss zucchini with salt. Let stand 15 minutes at room temperature.
• Gently squeeze zucchini to extract excess water. Transfer to a bowl and toss with just enough dressing to evenly coat the zucchini. Season with fleur de sel and serve.

CREAMY ZUCCHINI

Steps:

• 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.
• Stir corn and cream into the mixture. Reduce heat to low, and continue cooking, stirring occasionally until thick and bubbly, 15 to 20 minutes.

EASY CREAMY ZUCCHINI SOUP

Steps:

• Mix zucchini, water, chicken broth, onion, bacon, garlic, salt, pepper, and basil together in a large pot; bring to a boil and cook until the zucchini is tender, about 30 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Top with Parmesan cheese to serve.

CREAMY ZUCCHINI AND GROUND BEEF CASSEROLE

Steps:

• Brown ground beef and onion with garlic powder, salt and pepper then drain if needed.
• Par-boil zucchini in water for 5 minutes then drain well.
• Mix soup and milk with paprika.
• Layer 1/2 ground beef, 1/2 zucchini, then 1/2 cheese in a casserole dish. Repeat layers.
• Spread soup/milk mixture on top of the layers.
• Bake uncovered for 30-40 minutes at 350 degrees until bubbly.
• This can be assembled the night before and baked the next day, just increase time to allow for the chilled casserole.

CREAMY SPINACH AND ZUCCHINI SOUP

Steps:

• Combine onion and 1/2 cup water in a large saucepan over medium-high heat; cook and stir until onion softens, about 3 minutes.
• Pour remaining water into saucepan; add potatoes, zucchini, and soy sauce. Bring the water to a boil, reduce heat to low, place a cover on the saucepan, and cook for 35 minutes.
• Stir spinach into the soup; season with black pepper. Continue cooking another 2 minutes; remove saucepan from heat.
• Blend soup in batches in a blender until completely pureed. Return pureed soup to saucepan and place over medium-low heat.
• Stir mushrooms into pureed soup; cook until the mushrooms are warmed through, about 5 minutes.

AMAZING CREAMY ZUCCHINI, POTATO, VEGETABLE CROCK POT SOUP

Steps:

• In a stock pot, melt butter, add onions and garlic and saute over medium heat till tender, about 5 minutes.
• Add zucchini and potatoes and continue cooking over medium heat another 2-3 minutes.
• Add wine and heat to boiling. Boil until liquid is reduced to a few tablespoons.
• Transfer to a crockpot.
• Add the broccoli, cauliflower, carrots, stock, and seasoning.
• Cover & cook on low 6-8 hours. About a half hour before eating, use a hand/stick blender to roughly blend the vegetables. You can make it as smooth or as chunky as you prefer.
• Cover and continue heating until ready to serve.
• Provide cheddar or grated parmesan for topping.

CREAMY PASTA WITH ZUCCHINI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Whisk milk and cornstarch together in a bowl until smooth.
• Melt butter in a saucepan over medium-low heat. Cook and stir minced garlic in hot butter until fragrant, 30 to 60 seconds. Whisk in milk mixture; season with salt and pepper. Bring mixture to a simmer, add Parmesan cheese, and whisk until cheese is completely melted and sauce is smooth. Stir in parsley and remove from heat.
• Heat olive oil in a large skillet over medium-high heat. Saute sliced garlic in hot oil until fragrant, 30 to 60 seconds. Increase heat to high and stir zucchini, pinch of salt, and pinch of black pepper into skillet; cook and stir until zucchini is tender, about 5 minutes.
• Stir sauce and Cheddar cheese into zucchini mixture; cook and stir until heated through, about 5 minutes more. Toss zucchini sauce and linguine together in a large bowl and garnish with basil.

CREAMY ZUCCHINI & SPINACH RIGATONI

Steps:

• HEAT oven to 375ºF.
• COOK pasta in large saucepan as directed on package, omitting salt.
• MEANWHILE, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook and stir 3 to 4 minute or until zucchini is crisp-tender. Add flour and seasonings; cook and stir 1 minute Stir in broth; cook and stir 2 to 3 minute or until thickened. Add Neufchatel; cook and stir 2 to 3 minute or until melted.
• DRAIN pasta; return to pan. Add zucchini mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining mozzarella.
• BAKE 10 minute or until mozzarella is melted.
• Preparing Perfect Pasta: Follow the package directions to ensure that enough water is used for cooking the pasta. Add the pasta to the boiling water and cook until al dente (tender but still a little firm to the bite), stirring frequently. To prevent pasta from sticking, add it slowly to plenty of boiling water and stir frequently while cooking. Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil.
• Serving Suggestion: Serve with fresh fruit and a side salad to round out the meal.
• Nutrition Information Per Serving: 330 calories, 13g total fat, 8g saturated fat, 40mg cholesterol, 450mg sodium, 35g carbohydrate, 3g dietary fiber, 3g sugars, 18g protein, 45%DV vitamin A, 15%DV vitamin C, 35%DV calcium, 15%DV iron.