Creamed Zucchini with Garlic & Basil
This post may contain affiliate links. Read my full disclosure policy.
Made simply with grated zucchini, butter and cream, this creamed zucchini makes an easy and elegant summer dish.
This rich yet delicate creamed zucchini is easy to make. You simply sauté grated zucchini and garlic in butter, then finish it off with a touch of heavy cream and fresh basil. The zucchini gets tender and creamy, almost melting into a purée. Try it with baked or grilled fish or roast chicken — and put the recipe in your entertaining file because you can make it ahead of time.
What you’ll need to make Creamed Zucchini
How to make creamed zucchini
Begin by grating the zucchini. You can do this by hand with a box grater or in a food processor fitted with the shredding disk.
Transfer the zucchini to a clean kitchen towel.
Wring out all of the excess water.
Melt the butter in a large skillet and add the zucchini and garlic. Cook, stirring frequently, until the zucchini is tender.
Add the heavy cream.
Then stir in the basil, salt and pepper and simmer until all of the cream is absorbed.
Serve and enjoy.
This recipe was inspired by a Creamed Zucchini with Herbs recipe from Cook’s Illustrated.
You may also like
- Zucchini-Basil Pistou
- Zucchini Noodles with Pesto and Pine Nuts
- Zucchini with Feta, Walnuts, and Dill
- Sauteed Zucchini and Cherry Tomatoes
- Creamed Spinach
Creamed Zucchini with Garlic & Basil
Made simply with grated zucchini, butter and cream, this creamed zucchini makes an easy and elegant summer dish.
Ingredients
- 1¾ pounds zucchini (preferably smaller zucchini, as they are less watery)
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 5 tablespoons heavy cream
- ¾ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons fresh chopped basil
Instructions
- Grate the zucchini by hand with a box grater or in a food processor fitted with the shredding disk. Wrap the shredded zucchini in a clean kitchen towel and wring out as much excess water as possible. Repeat a few times, replacing the towel if necessary.
- Melt the butter in a large skillet over medium-high heat. Add the shredded zucchini and garlic and cook, stirring frequently, until the zucchini is tender, about 6 minutes. Turn the heat down to low; add the heavy cream, salt, pepper and basil and simmer until the cream is absorbed. Taste and adjust seasoning if necessary. Serve warm.
- Make Ahead Instructions: The whole recipe ahead of time. Just cover and refrigerate. You can reheat it in the microwave right before serving.
Nutrition Information
Powered by 
- Per serving (4 servings)
- Calories: 179
- Fat: 16g
- Saturated fat: 10g
- Carbohydrates: 8g
- Sugar: 5g
- Fiber: 2g
- Protein: 3g
- Sodium: 461mg
- Cholesterol: 49mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Fantastic, and sooo easy !
This sounds yummy! I’ve made it with spinach but not zucchini. I wonder if some Parmesan shaved on top would make it too rich?
Hi Rebecca, I think Parmesan would be delicious!
I have not made this particular recipe, but I do have a very similar recipe from a long time ago. So similar that I am going to go ahead and rate this even though I have not made this version. Cream improves everything, right? I used to serve it over pasta. It is great way to use up the zucchini crop many get overwhelmed with this time of year. Thank you and I am inspired to try this soon.
This was very good. I will be serving it all summer long.
Ok, I am learning to cook. What exactly does “serve immediately” mean? To me, it means have everyone seated and run to the table with the food. But I did this and half the meal ended up on the floor. Can someone define the term for me? Should it actually just say “serve” instead of “serve immediately”?
Hi Daryl, I’m so sorry you lost half your dinner on the floor but your comment made me laugh 🙂 In recipe writing, “serve immediately” just means serve hot but you make a good point – I’ll stick to “serve hot” from now on. Hope you were at least able to enjoy it.
Wonderful Recipe!
Thanks Jenn, you recipes always sound and look so good. I would have never thought I would try creamed anything but I am definitely going to try this. If it is near as good as your pesto shrimp it will be delicious!
This looks absolutely fabulous!!! Have both zucchini and summer squash…Think I’ll be making this with my roast chicken tonight! Thanks for the inspiration!!
I love zucchini and have plenty from my In-Law’s garden when they are in season, like right now. So, I always look for new ways to prepare them. I love your simple yet decadent Creamed Zucchini with Herbs! So delicious. I can’t wait to make it again!
I love zucchini and this recipe looks delish. We’ll be having this tonight. Thanks!