“Creamed” Zucchini

(from kylerhea’s recipe box)

PermaLInk at: http://www.kalynskitchen.com/2006/08/creamed-zucchini-from-recipe-arcives.html

Source: Kalyn's Kitchen

Categories: ***, August2012, Faves, SBF, Summer, Vegetables, Zucchini


  • 8 cups fresh zucchini, yellow squash, or scallop squash diced in 2" pieces
  • (I like a mixture of zucchini, yellow summer squash, and scallop squash)
  • 1/4 cup powdered coffee creamer (Coffee-Mate brand preferred, not low fat or fat free)
  • 1/4 stick butter (or less)
  • salt or Veg-sal to taste
  • fresh ground black pepper to taste


  1. Put diced zucchini in large pan and cover with water with about 1/2 tsp. salt added. Bring to a low boil and cook until zucchini is very fork-tender, but not mushy, about 8-10 minutes.

  2. 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).

  3. 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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