Creamy Zucchini

Creamy Zucchini

23 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    50 m
Recipe by  Denyse

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

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Adjust Servings

Original recipe yields 6 servings



  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.

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Reviews (23)

Rate This Recipe


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 Knorr 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!



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 over bow tie pasta noodles.



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

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



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Creamy Meat-Stuffed Zucchini


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Creamy, Cheesy Zucchini Soup