Zesty Creamed Zucchini with Lemon, Herbs & Tomato

Enjoy a vibrant, flavorful side with this Zesty Creamed Zucchini with Lemon, Herbs & Tomato. Tender zucchini simmered in a light cream sauce kissed with zingy lemon, sweet peppers, tomato, and fresh herbs make this dish perfect alongside grilled meats, pasta, or enjoyed on its own. It’s a quick, healthful vegetable dish brimming with freshness and warmth.

Cooking Time

• Prep: 10 minutes

• Cook: 15 minutes

• Total: 25 minutes

• Servings: 4

Ingredients

• 2 medium zucchini, chopped

• Juice of ½ lemon

• 2 Tbsp olive oil

• 1 small onion, finely diced

• 1 sweet bell pepper, diced

• 1 ripe tomato, chopped

• 200 g (7 oz) cream (about 20% fat)

• 4 Tbsp water

• 1 Tbsp flour

• Handful fresh parsley, chopped

• 2 cloves garlic, minced

• 2 spring onions, sliced

• Salt & black pepper, to taste

Step-by-Step Cooking Directions

1. Prepare Veggies & Lemon: Combine zucchini cubes with lemon juice in a bowl—this brightens the veggie flavors and prevents discoloration.

2. Sauté Onion & Pepper: Heat olive oil over medium heat. Add onion and sauté ~2 minutes until soft, then stir in bell pepper and cook 3–4 minutes.

3. Add Tomato: Add chopped tomato and sauté 2 minutes to release juices.

4. Create Cream Base: In a small bowl, whisk cream, water, and flour until smooth.

5. Simmer Everything: Pour the cream mixture over the vegetables. Simmer gently 10 minutes until zucchini are tender and sauce thickens, stirring occasionally.

6. Finish with Herbs & Garlic: Stir in parsley, garlic, and spring onions. Season to taste with salt and pepper. Remove from heat immediately to preserve fresh flavors.

Nutritional Information (approx. per serving)

• Calories: 180 kcal

• Fat: 12 g

• Protein: 3 g

• Carbs: 12 g

• Fiber: 3 g

• Sugar: 5 g

A light, nourishing vegetable side rich in vitamins, fiber, and gentle fats.

Origins and Popularity

This dish draws from Mediterranean home cooking traditions, which combine fresh vegetables, cream or yogurt, and herbs. The simple technique of simmering in a light cream aligns with Italian and Greek family styles, where quick, fresh, and comforting dishes are everyday staples.

Reasons Why You’ll Love This Recipe

• Speedy and low-effort—ready in under 30 minutes

• Creamy texture with a fresh, lemony lift

• Colorful, vibrant, and healthy

• Versatile—pairs well with fish, chicken, pasta, grains, or crusty bread

Health Benefits

• Zucchini & peppers: Loaded with vitamins A, C, fiber, and antioxidants

• Garlic & herbs: Boost immunity and digestive health

• Cream made light: Diluted with water and healthier fats

• Overall, a nutrient-packed dish with moderate fats and carbs

Serving Suggestions

• Serve warm as a main for light meals with grilled chicken or fish

• Spoon over rice, quinoa, or pasta for a simple, elegant meal

• Offer alongside roast meats or vegan entrees

• Great option to include at brunch, potluck, or dinner parties

Common Mistakes to Avoid

• Over-simmering cream: It may curdle—cook gently and remove from heat promptly

• Under-seasoning: Taste mid-cook, adjust salt and lemon as needed

• Skipping lemon: The acidity balances cream and brightens the dish

Pairing Recommendations

• Wines: Sauvignon Blanc, light Pinot Grigio, or crisp rosé

• Non-alcoholic: Sparkling water with citrus or mint-infused herbal teas

• Sides: Crusty bread, herb-roasted potatoes, or a fresh green salad

Cooking Tips

• Use a light whisk for the cream mixture to avoid lumps

• Maintain low simmer to protect cream integrity

• Preferably use fresh cream and herbs for best flavor

• For richer texture, substitute heavy cream

• Add grated Parmesan at the end for extra depth

Similar Recipes to Try

• Creamed Spinach with Garlic & Lemon

• Zucchini Gratin with Cheese

• Summer Vegetable Medley in Herb Cream

• Tomato & Zucchini Bake with Mozzarella

• Carrot & Pea Creamed Vegetable Side

Variations to Try

• Add mushrooms or eggplant for variety

• Include chili flakes for a spicy kick

• Stir in fresh basil or tarragon at the end

• Make dairy-free: use plant-based cream (oat or coconut)

• Stir in feta cheese for a tangy twist

Ingredient Spotlight: Lemon Juice

A splash of lemon juice adds brightness and acidity, cutting through the cream and lifting the entire flavor profile. It enhances other ingredients while preserving the fresh vegetable taste, making it a key ingredient in balanced cooking.

Conclusion

This Zucchini & Cheddar Vegetable Bake is a delightful melange of creamy, bright, and herbaceous flavors. Easy to prepare and stunning in presentation, it’s a versatile dish perfect for everyday dining or entertaining. Nourishing, elegant, and packed with garden-fresh veggies—it’s sure to become a favourite in your culinary repertoire.

10 Comprehensive Frequently Asked Questions

1. Can I use heavy cream instead?
   Absolutely—for creamier texture, use heavy cream in place of lighter cream and water mix.

2. Can I make it dairy-free?
   Yes—substitute with coconut or oat cream instead of dairy cream.

3. Can I prepare ahead?
   Yes—cook the base up to the simmering step, then cool and refrigerate. Reheat gently before serving.

4. Will it thicken if cooled?
   It firms slightly when cooled; reheat with a splash of water or cream to restore texture.

5. Can I add seafood like shrimp?
   Sure—add cooked shrimp toward the end so they warm through without becoming rubbery.

6. Can I freeze it?
   It’s best fresh—dairy may separate when frozen and reheated.

7. What other vegetables could I add?
   Bell peppers, broccoli, spinach, mushrooms, eggplant, or peas all work wonderfully.

8. How spicy is it?
   This is mild—add paprika or red pepper flakes if you prefer heat.

9. Can I omit the flour?
   Yes—the sauce will be thinner but still delicious. Cook longer to reduce if desired.

10. How to store leftovers?
    Cover and refrigerate for up to 3 days. Reheat gently on the stove or microwave.