Creamy Zucchini Recipe - Allrecipes.com

Ingredients

1 tablespoon vegetable oil
1/2 red onion, sliced
salt and pepper to taste
1 pound zucchini, sliced
1 tablespoon crushed garlic
1 (14.5 ounce) can diced tomatoes
1 (15.25 ounce) can whole kernel corn, drained
1/2 cup heavy cream

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Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
178 cal
9%

Fat
10.4 g
16%

Carbs
20 g
6%

Based on a 2,000 calorie diet

Reviews (23)

Rate This Recipe

ALINDNIC

Aug. 16, 2007

"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 of a K..." See morenorr vegetable bullion cube dissolved and some fresh basil. Then put the entire sauce over pasta. Made for a very satisfying, fresh summer meal (and a way to use up that zuchinni!!!) Oh, and added some grated parm cheese on top too! Done this way, I rate the recipe a 5!"

KIMMYPICKLES

Jul. 24, 2003

"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 sauce..." See more over bow tie pasta noodles."

Maureen

Jul. 22, 2010

"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..." See more"

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