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Creamed Zucchini with Garlic & Basil


  • 2 lbs small zucchinis
  • 3 tbl unsalted butter
  • 3 cloves garlic, minced
  • 5 tbl heavy cream
  • 3/4 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 2 tbl fresh chopped basil


1. Grate the zucchini by hand with a box grater or in a food processor fitted with the shredding disk.

2. 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.

3. 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.

4. 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.

Adapted from Cook's Illustrated

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