Recipe Creamy Zucchini

4 / 5 (2 reviews)
  • Creamy Zucchini
  • 4Servings
  • Preparation
  • Cook
  • Total
  • 232 kCal
    Per serving
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  • Difficulty : 1
  • See the original French version

Congratulations ! This is the good season to make this recipe!



  • 1 pan/skillet
  • 1 colander
  • 1 cup


  1. Peel and cut the zucchini into pieces. Cook for about 20 minutes in a pot of salted water, then drain.

  2. Place the zucchini pieces in the pan with the crème fraiche. Season well with salt and pepper.

  3. Just before serving, add the egg yolks mixed with 1 tablespoon of cream (???), stirring gently without boiling.

  4. Note: keep the egg whites in the refrigerator; they can be used for another recipe (meringues, macaroons, chestnut mousse, almond biscuits ...)

Final Thoughts...

  • Prime zucchini season: June to October


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About the author

La Cuisine d'Annie

Mother of three, French and living in Paris, in 2003 I decided to create this site to make my everyday cooking easier. My main interest: home-made food with simple, high quality products, local ingredients, and passing down what my mother taught me the best I can.

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