Creamy Zucchini recipe

All Recipes Side Dish Vegetables Tomatoes

Ingredients

1 tablespoon vegetable oil
½ 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
½ cup heavy cream

Nutrition Info

178 calories
carbohydrate: 20 g
cholesterol: 27.2 mg
fat: 10.4 g
fiber: 2.9 g
protein: 3.9 g
saturatedFat: 5.1 g
servingSize: -
sodium: 334 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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

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