Creamy Broccoli And Zucchini
Creamy Broccoli and Zucchini combines tender vegetables with a rich cheese sauce, served over noodles, perfect for a comforting, nutritious family dinner or weeknight meal.
Ingredients
- 2 cups chopped fresh broccoli ⓘ
- 1/2 cup chopped onions ⓘ
- 2 tablespoons butter or margarine ⓘ
- 2 tablespoons snipped parsley ⓘ
- 1/2 teaspoon dried oregano, crushed ⓘ
- 1 1/2 cups Ricotta or cream-style cottage cheese ⓘ
- Grated Parmesan cheese ⓘ
- 2 cups chopped, unpared zucchini ⓘ
- 1 clove garlic, minced ⓘ
- 3 tablespoons flour ⓘ
- 1/2 teaspoon salt ⓘ
- 3/4 cup milk ⓘ
- 8 ounces spinach noodles, cooked, drained and buttered ⓘ
Instructions
- In a medium saucepan, cook broccoli and zucchini together, covered, in a small amount of boiling salted water until tender, about 8 to 10 minutes.
- Drain well.
- In a large saucepan, cook onion and garlic in butter or margarine until onion is tender but not brown.
- Blend in flour, parsley, salt, and oregano.
- Add milk all at once.
- Cook and stir until thickened and bubbly.
- Add Ricotta cheese.
- Cook and stir until cheese is nearly melted.
- Stir in cooked vegetables.
- Heat through.
- Place the vegetable mixture over hot cooked noodles.
- Sprinkle generously with Parmesan cheese.
Tips & Substitutions
For a creamier texture, you can substitute half of the Ricotta with cream cheese or sour cream. If you prefer a lighter version, use low-fat cottage cheese. Fresh herbs such as basil or thyme can replace parsley for a different flavor profile. Be cautious not to overcook the broccoli and zucchini to retain their vibrant color and nutrients.
Serving Suggestions
Serve this creamy broccoli and zucchini dish over the hot spinach noodles for a comforting meal. It pairs beautifully with a simple side salad or crusty bread. For a heartier option, consider adding grilled chicken or shrimp on top, or serve alongside roasted vegetables. This dish is also great for meal prep or as a vegetarian main course.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the mixture in a saucepan over low heat, adding a splash of milk if it seems dry, and stir until heated through. Alternatively, you can microwave it in short bursts, stirring in between.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Broccoli And Zucchini contains roughly 707 calories, with 22g protein, 119g carbohydrates, and 22g fat. It is an excellent source of vitamin C (165% of the Daily Value), iron (93% of the Daily Value), and dietary fiber (76% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2397mg per serving (104% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen broccoli and zucchini instead of fresh?
Yes, you can use frozen vegetables, but be sure to thaw and drain them well to remove excess moisture before adding them to the recipe. This will help maintain the right consistency in your dish.
What can I substitute for spinach noodles?
If you can't find spinach noodles, any pasta such as penne, fusilli, or even whole wheat options will work well. For a gluten-free alternative, try using rice noodles or zucchini noodles for a lightened dish.
How can I make this dish dairy-free?
To make this recipe dairy-free, substitute the Ricotta with a dairy-free cream cheese or silken tofu blended until smooth. Use almond milk or oat milk in place of regular milk, and ensure to choose a dairy-free butter alternative.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).