Creamy Zucchini

Name: Creamy Zucchini
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 cups Zucchini (2 large zucchini, large dice); 2 tbsps Extra Virgin Olive Oil; 1/2 tsp Sea Salt; 2 tsps Paprika; 1 cup Canned Coconut Milk (full fat); 2 tbsps Tomato Paste; 3 Garlic Cloves, minced; 1/4 cup Fresh Parsley, finely chopped; 1/4 cup Basil Leaves, finely chopped; 1/2 cup Roasted Red Peppers (see my homemade recipe); 1/8 tsp Red Pepper Flakes; 2 stalks Green Onion, diced; 1/4 cup Vegan Parmesan (see my homemade recipe); 1/4 tsp Arrowroot Powder; 1/2 tsp Water

Dairy-free • Gluten-free • Vegan

A silky, savory zucchini dish loaded with herbs, coconut milk, and flavor—your new go-to side or meatless main.

This Creamy Zucchini recipe is one of those unexpected hits that quietly steals the spotlight. It’s cozy and rich without being heavy, and it transforms humble zucchini into something that feels completely elevated. I’ve served this in my classes and it always surprises people—how something so simple can be this good.

We start with roasted zucchini—just enough olive oil, salt, and paprika to deepen the flavor without overpowering it. Then comes the real star of the show: the creamy coconut herb sauce. It’s made with full-fat coconut milk, tomato paste, garlic, fresh parsley and basil, and a touch of red pepper for heat. You’ll also stir in roasted red peppers (I use my homemade version), which add depth and a slight sweetness. And to finish, a sprinkle of homemade vegan parmesan and fresh green onion for that final pop of flavor.

This dish works great as a vegetarian main or a flavorful side to pair with grilled fish or protein. It’s also dairy-free, gluten-free, and totally weeknight friendly. Whether you’re trying to eat more vegetables or just want something that feels decadent without the dairy, this one’s a keeper.

Why This Recipe Is Healthy

This creamy dish may feel indulgent, but it’s packed with good-for-you ingredients. Zucchini is high in antioxidants and fiber while being low in carbs. Coconut milk adds healthy fats that help keep you full and support brain function. The tomato paste, garlic, and herbs bring powerful anti-inflammatory benefits. And if you’re using my homemade vegan parmesan, you’ll also sneak in a little nutritional yeast for a plant-based B-vitamin boost.

Plus, there’s no gluten, dairy, or refined sugars here—just real food, full of flavor.

Serving Tips

This creamy zucchini pairs beautifully with baked salmon, grilled chicken, or even quinoa for a vegetarian main. Want a spicy kick? Add a little more red pepper. You can also double the sauce and spoon it over roasted vegetables, rice, or even pasta.

Nutritional Disclaimer

Nutrition information is an estimate generated from a nutrition calculator. There may be errors here or variations based on ingredients you use.

I’m Shelley Loving, a home cook who healed through food. Now I share simple, delicious recipes and kitchen tips to help you cook with more confidence.

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