I love making this Zucchini Parmesan Spread when I want a creamy, savory appetizer that feels both fresh and comforting. The zucchini becomes tender and flavorful when cooked down, and the Parmesan adds a rich, nutty depth. I enjoy serving it as a dip, a sandwich spread, or even spooned over toasted bread.
Why You’ll Love This Recipe
I love how simple ingredients transform into something so flavorful. I get a creamy texture without needing heavy cream, and the combination of zucchini, garlic, and Parmesan creates a balanced, savory taste. I also appreciate how versatile this spread is. I can serve it warm or chilled, and it pairs beautifully with crackers, crostini, or fresh vegetables. It’s an easy recipe that feels special every time I make it.
Ingredients
2 medium zucchinis, grated
1 teaspoon salt (for drawing out moisture)
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
2 tablespoons cream cheese, softened
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped (optional)
1 teaspoon lemon juice (optional)
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
directions
I grate the zucchinis and sprinkle them with salt. I let them sit for about 10–15 minutes to draw out excess moisture.
I squeeze the grated zucchini thoroughly using a clean kitchen towel to remove as much liquid as possible.
In a skillet, I heat the olive oil over medium heat and sauté the garlic until fragrant.
I add the zucchini to the skillet and cook for about 5–7 minutes, stirring occasionally, until softened and lightly golden.
I remove the skillet from heat and let the mixture cool slightly.
I stir in the Parmesan cheese, cream cheese, black pepper, parsley, and lemon juice if using.
I mix everything until smooth and well combined. I adjust seasoning if needed before serving.
Servings and timing
I usually get about 6 servings as an appetizer from this recipe.
Preparation time: 15 minutes Cooking time: 10 minutes Total time: about 25 minutes
Variations
I sometimes add a pinch of red pepper flakes for a little heat. If I want a smoother texture, I blend the mixture briefly in a food processor. I also like adding a spoonful of Greek yogurt for extra creaminess. For a stronger flavor, I mix in a small amount of shredded mozzarella or sharp cheddar.
storage/reheating
I store the spread in an airtight container in the refrigerator for up to 4 days. I can serve it cold straight from the fridge, or I gently reheat it in a skillet over low heat if I prefer it warm. I stir it occasionally while reheating to maintain its creamy texture.
FAQs
Can I make this spread ahead of time?
I often prepare it a day in advance and store it in the refrigerator. I find the flavors deepen slightly after resting.
How do I prevent the spread from being watery?
I make sure to thoroughly squeeze out the zucchini after salting. Removing excess moisture is key to a thick and creamy result.
Can I freeze this spread?
I can freeze it, but I notice the texture may become slightly softer after thawing. I stir it well to bring it back together.
What can I serve this with?
I like serving it with crackers, toasted baguette slices, pita chips, or fresh vegetable sticks.
Can I make it without cream cheese?
I can omit the cream cheese for a lighter version, though the spread will be slightly less creamy. I sometimes substitute a little Greek yogurt instead.
Conclusion
I find this Zucchini Parmesan Spread to be a simple yet flavorful appetizer that highlights fresh ingredients in the best way. The creamy texture and savory taste make it perfect for entertaining or casual snacking. I enjoy how adaptable and easy it is, and it’s a recipe I turn to whenever I want something quick, delicious, and satisfying.
A creamy, savory zucchini spread made with tender sautéed zucchini, garlic, and rich Parmesan cheese. Perfect as a dip, sandwich spread, or spooned over toasted bread, this easy appetizer is fresh, comforting, and full of flavor.
Author:Lizaa
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:6 appetizer servings
Category:Appetizer
Method:Stovetop
Cuisine:Mediterranean-Inspired
Diet:Vegetarian
Ingredients
2 medium zucchinis, grated
1 teaspoon salt (for drawing out moisture)
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
2 tablespoons cream cheese, softened
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped (optional)
1 teaspoon lemon juice (optional)
Instructions
Grate the zucchinis and sprinkle with salt. Let sit for 10–15 minutes to draw out excess moisture.
Using a clean kitchen towel, squeeze the zucchini thoroughly to remove as much liquid as possible.
Heat olive oil in a skillet over medium heat and sauté the garlic until fragrant, about 30 seconds.
Add the zucchini and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.
Remove from heat and allow the mixture to cool slightly.
Stir in Parmesan cheese, cream cheese, black pepper, parsley, and lemon juice if using.
Mix until smooth and well combined. Adjust seasoning to taste before serving.
Notes
Thoroughly squeezing the zucchini is key to preventing a watery spread.
Blend briefly in a food processor for a smoother texture.
Add red pepper flakes for heat.
Substitute Greek yogurt for cream cheese for a lighter option.
Store in an airtight container in the refrigerator for up to 4 days.
