It’s getting to be that time of year where the folks with gardens are looking around and trying to figure out what in the world they are going to do with all the zucchini they have on hand. That’s right, we’re getting well into zucchini overload time. And if you’re one of those folks searching for fabulous zucchini recipes, some tasty options include zucchini bread, stuffed zucchini, zucchini fritters, Zucchini Parmesan and Cheesy Bacon Zucchini Casserole (the last two being particular favourites of mine). But I’ve got to tell you, I’ve got the one zucchini recipe you simply must make tonight! The husband and I have found a new obsession with this Creamed Zucchini with Garlic & Basil.
Oh my stars! I mean I like zucchini. I am a fan. But it is a vegetable. And although veggies can be quite tasty, especially fresh right out of the garden like they are now, they are still vegetables. They aren’t say…cookies or cupcakes. I don’t really get obsessed with vegetables. That was until I took one bite of this spectacular summer side dish. Stopped me right in my tracks. It is just so savoury, so rich and creamy. The zucchini practically melts in your mouth – but don’t take that to mean it is mushy. I hate mushy vegetables. The grated zucchini here is almost like a puree. I am addicted!
I’ve made this dish using all zucchini and I have made it using 1/2 zucchini and 1/2 yellow squash – because that just happened to be what I had on hand. Unbelievably tasty every time (and there have been quite a few). I’ve served it with all sorts of grilled meats at this point and without fail it stole the show. It is very easy to prepare. You can even whip it up ahead of time and just reheat when supper time rolls around. So, if you find yourself with a few zucchini on hand…no wait….what I mean to say is – go get yourself a bunch of zucchini. Now! The backyard gardener around the corner from you will be relieved to find a good home for their excess. Treat yourself to this Creamed Zucchini with Garlic & Basil tonight!
Creamed Zucchini with Garlic & Basil
recipe from: Once Upon a Chef
- 1-3/4 pounds zucchini (preferably smaller zucchini, as they are less watery)
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 5 tablespoons heavy cream
- 3/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons fresh chopped basil
Grate the zucchini by hand with a box grater or in a food processor fitted with the shredding disk ( the food processor choice is certainly my lazy self’s preference). 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.
Creamed Zucchini with Garlic & Basil brought to you by: Runcible Eats (http://www.leaandjay.com )