Best Skillet Zucchini With Sour Cream Parmesan Recipes

Creamy Zucchini image

Provided by Taste of Home

Time 20m

Yield 6 servings.

Number Of Ingredients 10

4 medium zucchini, julienned
2 tablespoons olive oil
1-1/2 teaspoons minced garlic
6 ounces cream cheese, cubed
1 cup half-and-half cream
1/2 cup shredded Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
Dash ground nutmeg
Shredded Swiss cheese

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.

Nutrition Facts :

Zucchini Parmesan Casserole image

Provided by Diana Adcock

Categories Cheese

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon butter, divided
4 cups sliced zucchini
1 1/4 cups parmesan cheese
1/4 cup mayonnaise
1/4 cup sour cream
3/4 cup chopped onion
1/4 cup chopped red bell pepper
2 large eggs, beaten
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup Progresso Italian-style fine bread crumbs

Steps:

Preheat oven to 350°F.
Butter a 1 and 1/2 quart baking dish.
Melt 1/2 the butter in a large skillet over medium high heat.
Sauté zucchini in butter until tender, about 3-4 minutes.
Drain.
Combine 1 cup parmesan cheese, mayonnaise, sour cream, onion, red pepper, eggs, salt and pepper.
Add the zucchini and toss gently to mix.
Pour into prepared baking dish and even the top.
Mix the bread crumbs with the parmesan cheese.
Melt the remaining butter, drizzle onto crumb mixture and toss to combine.
Sprinkle on the casserole.
Bake for 35 minutes.