Creamy Zucchini

Creamy Zucchini


"A creamy zucchini dish that also works great as a pasta sauce. It's a summer favorite!"


50 m {{adjustedServings}} servings 178 cals
Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 334 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Stir corn and cream into the mixture. Reduce heat to low, and continue cooking, stirring occasionally until thick and bubbly, 15 to 20 minutes.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating



  1. 28 Ratings


I made a few changes to suit our tastes and what fresh veggies we have right now. First I used both fresh tomatoes and fresh corn instead of canned. Also added about a 1/4 cup of water with 1/2 ...

Wow! This is sooooo good. I added some yellow pepper and a half of a jalepano as well. Great flavor. I used fresh tomatoes from the garden instead of canned as well as the corn. Made a great...

This is good and easy. I added 2 cans diced tomatoes. Plus an extra 1/4 cup of light cream that I thckened and added toward the end. It was good with light cream