The creamy zucchini I propose today are a delicate yet extremely tasty side dish, perfect to accompany meat or fish dishes. They are easy to prepare and also quite quick, and the velvety sauce that envelops them enhances and makes them very tempting. So don’t just cook them sautéed or sandy, but try them like this too. A recipe that will appeal even to those who usually wrinkle their noses at vegetables!
Other zucchini ideas that might interest you:
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the Creamy Zucchini
- 1.3 lbs zucchini
- 1 small golden onion
- 2 tbsps butter
- 1/4 cup fresh liquid cream
- 2.7 tbsp milk
- 3/4 cup arugula
- 1/4 cup Grana Padano cheese, grated (or Parmesan)
- salt
- black pepper
Tools
- 1 Skillet with lid
- 1 Mezzaluna
Preparation of Creamy Zucchini
Trim the zucchini, wash them, pat them dry with paper towels, and cut them first into chunks and then into sticks that are not too small.
Peel the onion and chop it finely. I used a manual pull chopper that I find really convenient. If you wish to purchase it, you can find it by clicking HERE.
Wash the arugula leaves, dry them, and chop them with a mezzaluna.
In a skillet, melt the butter, then add the onion and let it wilt for a couple of minutes without browning.
Then, add the zucchini and sauté them for a couple of minutes over medium heat before seasoning them with a generous pinch of salt and a hefty grinding of black pepper.
At this point, pour the milk and cream into the skillet (I previously mixed them together in a glass) and the chopped arugula, and give a quick stir.
Cover and continue cooking over medium-low heat for about 7/8 minutes, stirring occasionally.
Once cooked, turn off the heat, add the grated cheese, and stir. Serve the creamy zucchini hot. Enjoy! Paola
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