Creamy Parmesan Zucchini Recipe
If you find it hard to get excited about zucchini, this Creamy Parmesan Zucchini will absolutely win you over! Imagine tender, golden slices of zucchini nestled in a dreamy, garlicky sauce, all bubbling under a golden crust of melted cheese. Every bite is luxurious yet comforting, and it’s the perfect way to turn humble zucchini into a superstar side dish or even a main. Whether you’re feeding a crowd or just treating yourself to something special, Creamy Parmesan Zucchini deserves a spot on your table all season long.
Ingredients You’ll Need
This ingredient list is short and sweet, yet each item works harmoniously to achieve that irresistible flavor and texture. Every ingredient matters, from the zucchini’s subtle taste to the deeply savory cheeses.
- Zucchini (2 pounds, sliced): Choose firm, unblemished zucchini for the best texture that holds up when baked.
- Heavy cream (½ cup): Adds a velvety richness that helps create the creamy base of the dish.
- Sour cream (½ cup): Brings a gentle tang that wakes up all the flavors and balances the richness.
- Parmesan cheese (1 cup, grated, divided): For that salty, nutty kick and gorgeous golden finish.
- Mozzarella cheese (1 cup, shredded, divided): Melts beautifully for gooey, stretchy cheese in every forkful.
- Garlic (3 cloves, minced): Gives the sauce its fragrant, palate-pleasing depth.
- Butter (2 tablespoons): Adds flavor and helps sauté the garlic to pure perfection.
- Salt and pepper (to taste): Essential for seasoning every layer—don’t be shy!
How to Make Creamy Parmesan Zucchini
Step 1: Prep the Zucchini
Start by laying your zucchini slices in a single layer and sprinkling them with salt. This simple step may seem small, but it’s the secret to avoiding watery baked zucchini! Give them about 15 minutes to rest, and then gently wipe off any moisture and excess salt. This ensures your Creamy Parmesan Zucchini bakes up tender, not soggy.
Step 2: Make the Creamy Sauce
In a mixing bowl, whisk together the heavy cream, sour cream, Italian seasoning, onion powder, a touch of salt and pepper, plus half of the parmesan cheese. This combo transforms into a rich, flavorful sauce that soaks into the zucchini, making every bite decadent.
Step 3: Sauté Garlic in Butter
Melt the butter in a medium saucepan over medium heat and add the minced garlic. Let it sizzle until fragrant (about a minute), taking care not to let it brown. This step unlocks the garlic’s best flavor, adding real depth to the Creamy Parmesan Zucchini.
Step 4: Bring the Sauce Together
Gently pour your cream mixture into the saucepan with the buttery garlic. Whisk it continuously until bubbly and smooth, then stir in half of your mozzarella, letting it melt into dreamy ribbons right in the sauce.
Step 5: Assemble and Bake
Butter your baking dish, then layer in the zucchini slices. Pour your luscious cream sauce evenly over the zucchini, making sure it’s all covered. Top everything with your remaining mozzarella and parmesan. Bake uncovered at 425°F for 18 to 22 minutes, or until the top is golden and bubbling with cheesy perfection. Your Creamy Parmesan Zucchini is now ready to steal the show!
How to Serve Creamy Parmesan Zucchini
Garnishes
For a picture-perfect finish, scatter freshly chopped parsley or basil over the bubbling hot dish just before serving. A light dusting of extra parmesan or a few grinds of black pepper really bring out the flavors and add a pop of color.
Side Dishes
Creamy Parmesan Zucchini pairs beautifully with just about anything, from grilled or roasted meats to pasta or crusty bread. It’s especially dreamy alongside lemony roast chicken or simple pan-seared salmon for a balanced meal.
Creative Ways to Present
Try serving the Creamy Parmesan Zucchini in individual ramekins or mini baking dishes for a dinner party-worthy presentation. You can also layer it over cooked pasta or serve it stuffed in a toasty baguette for a hearty vegetarian main.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), spoon the Creamy Parmesan Zucchini into an airtight container. It will keep in the refrigerator for up to three days. Just note that the sauce may thicken slightly as it chills.
Freezing
While you can technically freeze Creamy Parmesan Zucchini, the sauce may separate a bit upon reheating due to the dairy content. For the best flavor and texture, it’s ideal to enjoy it fresh or within a couple of days.
Reheating
To reheat, transfer portions to an oven-safe dish and cover loosely with foil. Warm at 350°F until hot and bubbly, about 15–20 minutes. Alternatively, microwave individual servings in short bursts, stirring gently halfway through for even heating.
FAQs
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash works just as well and gives a beautiful color variation. You can even mix both for a lovely, sunny look in your Creamy Parmesan Zucchini.
What if I don’t have heavy cream?
If you’re out of heavy cream, you can substitute half-and-half or even whole milk, though the sauce will be slightly less rich. Sour cream helps compensate, keeping your Creamy Parmesan Zucchini creamy and flavorful.
Can I make this dish ahead of time?
You can assemble Creamy Parmesan Zucchini a few hours ahead, store it covered in the refrigerator, and bake just before serving. This makes it perfect for entertaining or busy weeknights.
How can I make it more flavorful?
Feel free to add extra herbs like thyme, rosemary, or even a pinch of red pepper flakes for a touch of heat. And don’t be shy with the garlic or parmesan cheese—you can always add a bit more for extra punch!
Is this recipe gluten-free?
Yes, Creamy Parmesan Zucchini is naturally gluten-free as written. Just double-check your cheese and seasoning labels to be sure there are no hidden gluten ingredients.
Final Thoughts
You’re going to love how easy this Creamy Parmesan Zucchini is to pull together, and just how delicious and impressive it turns out every single time. Give it a spot on your dinner table soon—it just might become your new favorite way to celebrate zucchini!
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Creamy Parmesan Zucchini Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Creamy Parmesan Zucchini is a rich and indulgent side dish that pairs perfectly with any main course. Sliced zucchini is baked in a creamy, cheesy sauce until golden and bubbly, creating a deliciously decadent dish.
Ingredients
Zucchini:
- 2 pounds zucchini (sliced)
Creamy Sauce:
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1 cup grated parmesan cheese (divided)
- 1 cup shredded mozzarella cheese (divided)
- 3 cloves garlic (minced)
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Prepare the baking dish: Butter a baking dish and set aside.
- Prepare the zucchini: Sprinkle salt on zucchini slices and let them rest for 15 minutes to draw out moisture. Wipe excess salt from the zucchini slices.
- Make the creamy sauce: In a mixing bowl, whisk together heavy cream, sour cream, half of the parmesan cheese, Italian seasoning, onion powder, salt, and pepper.
- Cook the sauce: Melt butter in a saucepan over medium heat; add minced garlic until fragrant. Stir in the cream mixture; whisk continuously until bubbly. Add half of the mozzarella cheese; stir until melted.
- Assemble and bake: Pour the sauce over the zucchini in the baking dish; sprinkle with remaining cheeses. Bake for 18-22 minutes until golden brown.
Notes
- Make sure to pat the zucchini dry after salting to remove excess moisture.
- Feel free to add in your favorite herbs or spices to customize the flavor of the dish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 610mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 75mg
Keywords: Creamy Parmesan Zucchini, Zucchini Recipe, Cheesy Zucchini, Side Dish
