Creamed Zucchini Recipes

Steps:

• Peel the zucchini and chop. Place in a saucepan and cover with water. Boil until tender; drain well.
• Add the Parmesan cheese and cream cheese to the zucchini in the pan. Mash together with a fork until blended. Season with salt and pepper.
• Spray a 2-qt baking dish with cooking spray. Put the zucchini mixture into the dish. Top with the bread crumbs.
• Bake at 350 degrees for 10-15 minutes.

Steps:

• Cut off stem and blossom ends of the zucchini and peel. (Remove all the green for a prettier color at the end). If the zucchini are very large, cut in half lengthwise and remove the seeds. If small, leave whole. (I cut the zucchini into chunks at this point).
• Boil in a small quantity of water until tender OR you may microwave in a covered dish until tender, about 10 minutes. In either case, drain well, then mash or process to a smooth pulp.
• Cook in the top of a double boiler over hot water with sugar, butter, lemon juice and zest. Stir frequently, until thick and creamy, about 15 minutes.
• Ladle into hot sterilized jars, leaving 1/4 inch headspace. Wipe rims clean, put lids and rings in place and tighten down.
• Invert jars for a few minutes, then return to upright and cool completely. Check seals, label and store in cool, dry place.
• Note: It took 30 minutes for my batch to cook down. I processed my jars in a hot water bath for 5 minutes.

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in the milk, water, bouillon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add zucchini. Simmer, uncovered, for 10 minutes or until zucchini is tender. Stir in cheese until melted.

Steps:

• In a large skillet, saute zucchini in oil for 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Drain; remove zucchini mixture with a slotted spoon and keep warm., In the same skillet, combine cream cheese and cream; cook and stir over low heat until smooth. Stir in the Parmesan cheese. , Return zucchini mixture to the pan. Cook and stir 1-2 minutes longer or until heated through. Sprinkle with the salt, pepper, nutmeg and Swiss cheese.