There’s a kind of magic in turning humble zucchini into something that feels indulgent. Growing up in the Midwest, our family meals were all about comfort—simple ingredients transformed into dishes that warmed both the kitchen and the heart. These zucchini and cheese dumplings carry that same spirit. They’re tender, cheesy, and bathed in a velvety garlic cream sauce that feels like a hug on a plate.

This recipe is a nod to those family gatherings where food was both practical and celebratory. It’s low carb, but never low on flavor—proof that home cooking can be both nostalgic and creative. Serve them with a crisp green salad brightened with lemon, roasted cherry tomatoes for a sweet-tangy contrast, or even a slice of almond flour bread to soak up every last drop of sauce.

Zucchini and Cheese Dumplings in Garlic Cream Sauce

Ingredients

Directions

1. Grate zucchini and squeeze out excess liquid with a clean kitchen towel.
2. In a large bowl, mix zucchini, mozzarella, Parmesan, egg, almond flour, salt, and pepper until combined.
3. Shape into golf ball–sized dumplings.
4. Heat butter in a skillet over medium heat. Cook dumplings until golden on all sides, about 8–10 minutes. Remove and set aside.
5. In the same skillet, sauté garlic for 1 minute until fragrant.
6. Add heavy cream, simmer gently until slightly thickened.
7. Return dumplings to skillet, spooning sauce over to coat.
8. Sprinkle with parsley and serve warm.