Get ready to swoon over my absolute favorite way to turn basic zucchinis into something completely irresistible: Creamed Zucchini with Garlic & Basil. This dish is like summer in a bowl—lush, creamy, and marvelously herby. Imagine tender zucchini bathed in a silky Parmesan cream sauce, kissed with garlic, and brightened up with a bouquet of fresh basil. Every spoonful is velvety and vibrant, just as perfect for dressing up a casual weeknight dinner as it is for wowing guests at your next backyard gathering. If you’re looking for a side dish that feels equally comforting and elegant, Creamed Zucchini with Garlic & Basil is about to steal your heart.

Creamed Zucchini with Garlic & Basil Recipe - Recipe Image

Ingredients You’ll Need

Creamed Zucchini with Garlic & Basil celebrates simplicity at its finest. Each ingredient has its own starring role—zucchini brings freshness, garlic and basil pack in the flavor, while just enough cream and cheese take things from everyday to delightfully decadent. Here’s what you’ll need, and why each matters:

Zucchini (4 medium, grated or finely chopped): The star of the show! Grating or chopping helps the zucchini melt right into the creamy sauce.
Unsalted butter (2 tablespoons): Adds richness and melds beautifully with the garlic for that delicious base flavor.
Garlic (2 cloves, minced): Delivers a savory, aromatic punch that perfumes the whole dish.
Heavy cream (1/2 cup): Gives that luscious, silk-smooth texture you crave in a creamed side.
Parmesan cheese (1/4 cup, grated): Adds salty depth and helps thicken the sauce to perfection.
Salt (1/4 teaspoon): Just enough to enhance every single ingredient without overpowering.
Black pepper (1/4 teaspoon): Rounds out the flavors with a little gentle heat.
Fresh basil (2 tablespoons, chopped): Infuses the whole dish with bright, herbaceous notes—don’t skip it!
Extra Parmesan and fresh basil (for garnish, optional): A little flourish for color, texture, and cheesy goodness.

How to Make Creamed Zucchini with Garlic & Basil

Step 1: Prep the Zucchini

Start by grating or finely chopping your zucchini—think smaller pieces so the zucchini nearly melts right into the sauce. The most important part? Lay the zucchini out in a clean kitchen towel, wrap it up, and squeeze out as much water as you can; this step keeps your Creamed Zucchini with Garlic & Basil temptingly thick instead of watery.

Step 2: Sauté the Garlic

Melt the unsalted butter in a large skillet over medium heat. Once it foams, add the minced garlic and let it sizzle for about 30 seconds. The aroma will let you know you’re heading in the right direction—the garlic should be fragrant but not browned.

Step 3: Cook the Zucchini

Toss in your prepared zucchini and stir to coat everything in that buttery, garlicky goodness. Let it cook for 5 to 7 minutes, stirring every so often. Most of the liquid should cook off, leaving the zucchini soft and ready to soak up all the creamy flavor you’ll add next.

Step 4: Add Cream and Cheese

Pour in the heavy cream and bring everything to a gentle simmer. Sprinkle in the grated Parmesan, salt, and black pepper, stirring until the cheese melts and the sauce thickens slightly, about 2 to 3 minutes. You’ll notice the Creamed Zucchini with Garlic & Basil turning gloriously creamy at this stage.

Step 5: Finish with Basil

Remove your pan from the heat and fold in the chopped basil. This final flourish brings the whole dish to life, adding that fresh, summery flavor only basil can deliver. Spoon into your favorite serving dish and, if you’re feeling fancy, top with extra basil and Parmesan!

How to Serve Creamed Zucchini with Garlic & Basil

Garnishes

To give your Creamed Zucchini with Garlic & Basil a gorgeous finishing touch, sprinkle it with extra grated Parmesan and a handful of freshly chopped basil. Not only does this add color and texture, but those wisps of basil make every bite taste even brighter and fresher.

Side Dishes

This creamy side dish works magic alongside so many meals. I love it next to grilled chicken, roasted fish, or a simple seared steak. It’s also especially delicious with a tangle of pasta or as a base for a perfectly cooked poached egg. You’ll find yourself making up reasons to pair Creamed Zucchini with Garlic & Basil with just about everything.

Creative Ways to Present

Trying to impress? Serve Creamed Zucchini with Garlic & Basil in individual ramekins for a stylish starter, or spoon it over toasted slices of baguette for a party-worthy bruschetta. You can even fold it into cooked rice or use it as a filling for savory crepes. The possibilities are as dreamy as the recipe itself!

Make Ahead and Storage

Storing Leftovers

Pack any leftover Creamed Zucchini with Garlic & Basil into an airtight container and refrigerate. It will keep its flavor and creamy texture for up to three days—a delicious way to brighten up tomorrow’s lunch or supper.

Freezing

While zucchini dishes don’t always freeze perfectly, you can absolutely freeze Creamed Zucchini with Garlic & Basil for a quick future treat. Just be sure to cool it completely, then transfer to a freezer-safe container. It’ll last in the freezer for up to two months—just keep in mind the texture might be a little softer after thawing.

Reheating

To bring your leftovers back to life, simply reheat Creamed Zucchini with Garlic & Basil gently on the stovetop over low heat, stirring often. If the sauce seems too thick, splash in a tiny bit of cream or milk to loosen things up. You can also reheat individual servings in the microwave in short bursts, stirring in between, until warmed through.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash works beautifully in place of zucchini and will bring a slightly sweeter edge to Creamed Zucchini with Garlic & Basil. Just follow the recipe as written for equally delicious results.

Is there a dairy-free way to make this dish?

For a dairy-free version, try swapping the butter for olive oil, the cream for coconut cream, and choose your favorite dairy-free Parmesan-style cheese. The texture and herby flavor of Creamed Zucchini with Garlic & Basil will still shine.

Can I use dried basil if I don’t have fresh?

Fresh basil really lifts the flavors here, but in a pinch, use about a teaspoon of dried basil instead. Add it along with the cream and cheese so it has time to infuse. Creamed Zucchini with Garlic & Basil will still taste bright and fragrant.

How can I make this dish lighter?

For a lighter spin, swap the heavy cream for half-and-half or even whole milk. The sauce will be less rich, but the zucchini, garlic, and basil will still make Creamed Zucchini with Garlic & Basil mouthwatering.

Is this recipe gluten-free?

Yes! Creamed Zucchini with Garlic & Basil contains no flour, breadcrumbs, or hidden sources of gluten—so it’s perfect for anyone following a gluten-free diet.

Final Thoughts

If you’ve been searching for a side that dazzles without demanding hours in the kitchen, Creamed Zucchini with Garlic & Basil is the recipe you need. Every bite is a celebration of simple ingredients coming together in fantastic harmony. I hope you’ll fall in love with it just as much as I have—give it a try and watch it become a new favorite at your table!

Creamed Zucchini with Garlic & Basil Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 22 reviews

Author: Emma
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Creamed Zucchini with Garlic & Basil is a rich and flavorful side dish that elevates humble zucchini into a creamy and indulgent treat. This recipe combines the freshness of zucchini with the savory notes of garlic, the richness of cream, and the aromatic touch of basil for a dish that is comforting and satisfying.

Ingredients

Scale

Zucchini:

4 medium zucchini (grated or finely chopped)

Other Ingredients:

2 tablespoons unsalted butter
2 cloves garlic (minced)
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh basil (chopped)
extra Parmesan and fresh basil for garnish (optional)

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Instructions

Prepare Zucchini: Place the grated or finely chopped zucchini in a clean kitchen towel and squeeze out excess moisture.
Saute Garlic: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant.
Cook Zucchini: Stir in the zucchini and cook for 5-7 minutes until tender and most liquid has evaporated.
Add Cream and Cheese: Pour in the heavy cream, then add Parmesan cheese, salt, and black pepper. Cook until creamy and slightly thickened.
Finish with Basil: Remove from heat, stir in the chopped basil. Garnish with extra Parmesan and basil if desired. Serve warm.