Also, you know, The Husband isn't keen on zucchini (or most vegetables that aren't carrots, corn, peas, green beans, mushrooms, tomatoes, cucumbers, white potatoes, onions) so I thought adding a creamy sauce and more cheese couldn't go amiss. As he said it was "okay" and ate his entire serving, I consider this dish a success.
I thought it was pretty good -- maybe a touch salty from the cheese and cooking sauce, but the lemon helps balance that somewhat and the zucchini was still nicely firm despite being sautéed and then broiled.
Creamy Lemon Cheesy ZucchiniI served this with sautéed lemon pepper chicken breasts that I drizzled with 2 tablespoons Cooking Crème, sprinkled with grated Parmesan, and broiled until golden.
Serves 2 generously as a side dish
1 Tbsp olive oil
8 oz baby zucchini, halved lengthwise
6 Tbsp grated Parmesan [4C Homestyle Parmesan Romano]
4 sprigs thyme, chopped
zest 1 lemon
Freshly cracked pepper, as desired
4 Tbsp Philadelphia Savory Garlic Cooking Crème
Heat olive oil in a large non-stick skillet. Add the zucchini, cut side down, and sauté for 3 minutes or until golden brown. Remove from pan and toss with the 4 tablespoons Parmesan, Cooking Crème, zest, thyme, and lots of black pepper.
Pour into a greased small baking dish and sprinkle with remaining 2 tablespoons Parmesan. Broil until bubbly and browned.
The Cooking Crème reminded me of garlicky Alfredo sauce and, while perfectly okay, was not something I feel I need to purchase again. Unlike the adorably twee baby zucchini, which I will buy again and again and again ...