Creamy Zucchini23 Reviews
- Prep: 25 min
- Cook: 25 min
- Ready In: 50 min
“A creamy zucchini dish that also works great as a pasta sauce. It's a summer favorite!” - by Denyse
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 178 cal
- 10.4 g
- 20 g
Based on a 2,000 calorie diet
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 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!"
"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."
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