CREAMY Garlic Zucchini | Possibly the BEST Zucchini Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Wash and pat dry 2 medium-sized zucchinis.

Cut zucchinis into rounds that are 1 cm thick, leaving the skin on.

Place sliced zucchini in a colander, season with sea salt, and let sit for 10 minutes.

Transfer zucchini to paper towels and pat dry to remove excess salt.

Heat a large fry pan over medium heat and add 3 tablespoons of extra virgin olive oil.

Add the sliced zucchini to the pan and sauté for 6 to 8 minutes until lightly sautéed, stirring every 1 to 2 minutes.

Remove zucchini from the pan and set aside.

In the same pan, add 8 cloves of roughly chopped garlic and sauté for 30 seconds to 1 minute until fragrant.

Add 1 tablespoon of all-purpose flour and cook for about 2 minutes to remove the raw flavor.

Pour in 3/4 cup of low fat milk and 3/4 cup of vegetable broth, mixing gently until a slightly creamy sauce forms after about 5 minutes.

Add 1 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, sea salt, and black pepper to taste, and mix well.

Return the sautéed zucchini to the pan and mix until well combined, simmering for 1 to 2 minutes until heated through.

Turn off the heat and stir in 2 tablespoons of grated manchego cheese and 1 tablespoon of fresh lemon juice.

Transfer the mixture to a serving dish and garnish with chopped chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens