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Zucchini and Cream


Rate this recipe 4/5 (10 Votes)


  • 3 zucchini
  • 1 onion
  • 1 package natural bacon
  • 2 beef bouillon cube
  • 1 1/4 cups of water
  • scant 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1 tablespoon of mustard
  • salt and pepper


Servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 30mins
Cost Budget Friendly


Step 1

Peel and chop onion (fine or large depending on taste). Place in a dry pan with bacon. Fry the bacon until browned. Meanwhile, wash and peel the zucchini. Cut into thin slices. Then put them in the frying pan with the bacon. Add olive oil.

Salt and pepper.

Cover and let the zucchini cook.

Step 2

In a separate saucepan, dissolve bouillon cube in water, heat without boiling. Put the broth into the pan with the zucchini. Reduce heat and cover. Cook for 20 minutes, until zucchini is tender. Then add the cream. Season with more salt and pepper.

Let reduce.

Serve with rice or pasta.

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  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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