Description
Creamy Parmesan Zucchini is a rich and cheesy baked zucchini dish featuring tender slices in a garlicky cream sauce. It’s comforting, easy to make, and loved even by veggie skeptics.
Ingredients
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2 pounds zucchini, sliced into 1/4-inch rounds
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Salt (for drawing moisture)
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2 tablespoons butter, cubed
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3 cloves garlic, minced
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1/2 cup heavy cream
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1/2 cup sour cream
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1 teaspoon Italian seasoning
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1 teaspoon onion powder
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 cup grated Parmesan cheese, divided
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1 cup shredded mozzarella cheese, divided
Instructions
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Preheat oven to 425°F and butter a baking dish.
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Slice zucchini and lay it out with salt for 15 minutes to draw out moisture, then pat dry.
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Arrange zucchini in the dish.
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In a bowl, mix cream, sour cream, seasonings, and half the parmesan.
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Sauté garlic in butter for 20 seconds.
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Add cream mixture to the saucepan and whisk until bubbling.
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Stir in half the mozzarella until melted.
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Pour sauce over zucchini and gently shake dish.
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Top with remaining cheeses and bake for 18–22 minutes until golden and bubbly.
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Let rest 5–10 minutes before serving warm.
Notes
Can be assembled ahead and baked later.
Works well with yellow squash.
Reheats well, though may release extra moisture.
Keto- and gluten-friendly with no modifications.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Dish / Side Dish
- Method: Baked
- Cuisine: American