Forktionary

Zucchini Cream Recipe

This unbelievably delicious Zucchini Cream recipe, inspired by "A Passion for Preserves," boasts the tangy zest of lemon curd with the smooth texture of apple butter. Imagine the bright, sunny flavor of lemon perfectly complementing the subtle sweetness of zucchini. This recipe is incredibly versatile; try it with lime or orange for exciting variations! Perfect for spreading on toast, biscuits, or as a unique dessert topping.

Prep Time 20 mins
Cook Time 50 mins
Calories 53.1 kcal
Protein 0g
Rating 4.4 (10 Reviews)
Zucchini Cream 17

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Zucchini Cream

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Zucchini Cream? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Zucchini Cream

  1. Wash zucchini thoroughly and trim off stem and blossom ends. Peel the zucchini.
  2. If zucchini are very large (over 20cm), cut them in half lengthwise and scoop out the seeds.
  3. If using smaller zucchini, leave them whole.
  4. Boil zucchini in a small quantity of water until tender (approximately 10 minutes), or microwave in a covered dish until tender. Drain well.
  5. Mash or process the cooked zucchini into a completely smooth pulp using a food processor or potato masher.
  6. In a double boiler (or a heatproof bowl set over a pot of simmering water ensuring the bowl doesn't touch the water), combine the zucchini pulp, sugar, butter, lemon juice, and lemon zest.
  7. Stir frequently, ensuring the mixture doesn't scorch, until the mixture thickens to a creamy consistency (approximately 15-20 minutes).
  8. While the zucchini cream simmers, prepare your jars by sterilizing them in boiling water for 10 minutes.
  9. Ladle the hot zucchini cream into the hot sterilized jars, leaving 1/4 inch headspace.
  10. Wipe the rims of the jars clean, apply lids and rings, and tighten securely.
  11. Process jars in a boiling water bath for 5 minutes. Remove and let cool completely.
  12. Check seals by pressing down on the center of each lid. The lid should not flex. Label and store in a cool, dark, and dry place.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

34g

Fat

6g

Carbs

3g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion For Large Groups Low Protein 5 Ingredients Or Less Jams And Preserves Canning Condiments Etc Fruit Vegetables Easy Summer Dietary Gifts Low Sodium Seasonal Inexpensive Low In Something Citrus Lemon Squash Number Of Servings Technique Water Bath