(On August 1, 2006, I posted an updated version of Creamed Zucchini with a photo. Follow the link above to see that recipe.)
There is a long-time joke that makes the rounds in Utah every summer:
There is a long-time joke that makes the rounds in Utah every summer:
"Question: Why do Mormons have to be careful to lock their car doors when they go to church in the summer? Answer: If they don't, when they come out the car will be filled with zucchini."
Now while that urban legend isn't exactly true, it is true that hot Utah summers are perfect for growing zucchini. No wonder every cook in the state has their own favorite zucchini recipe .
If you're a certified foodie, you may be temped to turn up your nose at this recipe, featuring such a humble ingredient as powdered coffee creamer. But I can tell you, everyone I have ever made this for has loved it. In a family where I am practically the only coffee drinker, every one of my siblings has a bottle of Coffee-Mate in the cupboard just to use to make this recipe.
This is most tasty when made with small zucchini that aren't more than 10-12 inches long. You must have fresh from the garden zucchini for this to really taste great, so if you only have mid-winter store zucchini, pick another recipe.
"CREAMED" ZUCCHINI
(about 4 servings, recipe from my mother who got it from my sister's mother-in-law)
8 cups fresh zucchini, diced in 2" pieces
(or use half zucchini and half yellow summer squash)
1/4 - 1/3 cup powdered coffee creamer
(Coffee-Mate brand preferred)
1/4 stick butter
salt or Vege-sal to taste
fresh ground black pepper to taste
Put diced zucchini in large pan and cover with water. Cook at low boil until zucchini is very fork-tender, but not mushy, about 8-10 minutes. Drain zucchini in colander for 3-4 minutes, then put back in pan you cooked it in. Add butter, then mash zucchini a few times with a potato masher (just enough to release water and break it into chunks, but not enough to get a completely mashed consistency). Put in coffee creamer and a generous seasoning of salt and pepper, stir a few times, then turn heat back on and cook zucchini about 3 minutes more, until all coffee creamer is dissolved and dish is piping hot. Serve immediately.
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Low Carb Recipes Low Glycemic Index Recipes
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If you're a certified foodie, you may be temped to turn up your nose at this recipe, featuring such a humble ingredient as powdered coffee creamer. But I can tell you, everyone I have ever made this for has loved it. In a family where I am practically the only coffee drinker, every one of my siblings has a bottle of Coffee-Mate in the cupboard just to use to make this recipe.
This is most tasty when made with small zucchini that aren't more than 10-12 inches long. You must have fresh from the garden zucchini for this to really taste great, so if you only have mid-winter store zucchini, pick another recipe.
"CREAMED" ZUCCHINI
(about 4 servings, recipe from my mother who got it from my sister's mother-in-law)
8 cups fresh zucchini, diced in 2" pieces
(or use half zucchini and half yellow summer squash)
1/4 - 1/3 cup powdered coffee creamer
(Coffee-Mate brand preferred)
1/4 stick butter
salt or Vege-sal to taste
fresh ground black pepper to taste
Put diced zucchini in large pan and cover with water. Cook at low boil until zucchini is very fork-tender, but not mushy, about 8-10 minutes. Drain zucchini in colander for 3-4 minutes, then put back in pan you cooked it in. Add butter, then mash zucchini a few times with a potato masher (just enough to release water and break it into chunks, but not enough to get a completely mashed consistency). Put in coffee creamer and a generous seasoning of salt and pepper, stir a few times, then turn heat back on and cook zucchini about 3 minutes more, until all coffee creamer is dissolved and dish is piping hot. Serve immediately.
Food Recipes Cooking South Beach Diet Recipes
Low Carb Recipes Low Glycemic Index Recipes
Save To del.icio.us
6 Comments:
I absolutely love creamed zucchini!! It is by far one of my most favorite ways to enjoy zucchini and yellow squash. Thanky for this yummy addition to the blog!!
I LOVE creamed zucchini, and this is by far my favorite recipe. Thank you so much for including it here!!
We have a 10 year old and a 7 year old. They will eat heaps of zucchini if we make it with this recipe. It is really a good way to make kids eat lots of green vegetables. It also works for picky adults of which I am not. I love this recipe.
I am not sure if there is anything better than creamed zucchini!! Thanks for posting this wonderful recipe!!!!
Wow!!This is a scrumptious way to fix zucchini. We love it. Thanks Kalyn for sharing this!!
I am a sixteen year old who would rather have creamed squash than french fries! YUM!
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