Creamed zucchini

by | Sep 4, 2020 | Vegetable dishes

Zucchini is one of my favorite vegetables (it’s technically a fruit because it comes from a flower) to plant in our garden, it grows like crazy and we always have an abundance. Zucchini is perfect for those who like to enjoy seasonal vegetables cooked in a variety of ways.

Zucchini can be prepared using a variety of cooking techniques, including boiled, grilled, stuffed, fried or sautéd. When cooking zucchini, I most often either fry it or make a vegetable stew.

In Hungary dishes made from summer squash are generally seasoned with dill, in this recipe, however, parsley is the dominant spice that pairs well with garlic. I usually serve creamed zucchini with pork patties, but it also goes well with fried eggs, pork or chicken roast.

Creamed zucchini
Creamed zucchini – photo:


  • 800 g (~1 3/4 lbs) shredded zucchini
  • 2 tsp salt
  • 3-4 garlic cloves
  • 50 g (~1 3/4 oz) butter
  • 1/4 tsp ground white pepper
  • 200 ml (~3/4 cup + 2 tbsp) cream
  • 2 tbsp corn starch
  • 1-2 tbsp chopped parsley leaves

Peel the zucchinis, remove seeds and shred them on a box grater. If your zucchinis are young and tender, you don’t need to peel them. Toss the zucchini with some salt and set aside for 15-20 minutes until it releases some liquid.

Peel and thinly slice the garlic cloves. Melt butter in a pot, add garlic and sauté for 30-60 seconds. Add zucchini with the liquid released; don’t squeeze it. Pour in water just enough to cover the vegetable, season with ground white pepper and cook – strirring often – until tender.

In a small bowl whisk together corn starch and cream. In a fine stream pour the mixture in the stew while stirring constantly and cook for further 1 minute. Turn off the heat and stir in finely chopped parsley leaves. Add more salt if needed.

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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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