Easy Creamy Parmesan Baked Zucchini Recipe for Dinner Tonight

Parmesan baked zucchini converts an ordinary vegetable into a delectable side dish that surprises even the most skeptical eaters.

Crisp edges and melted cheese create an irresistible golden-brown crust that elevates this humble squash to gourmet status.

Summer gardens overflow with these versatile green vegetables, making this recipe a perfect solution for abundant harvests.

Nutritious and low-calorie, zucchini absorbs flavors beautifully while providing a satisfying texture that complements various main courses.

Seasoned with herbs and blanketed in rich, salty cheese, this dish turns a simple vegetable into a crowd-pleasing sensation.

Each bite promises a delightful combination of crunch and tenderness that keeps you coming back for more.

Prepare to fall in love with a vegetable side that feels more like an indulgent treat.

Why This Baked Zucchini Wins Hearts

• Elevate Vegetable Experience: Transform ordinary zucchini into a luxurious, creamy side dish that makes vegetables irresistibly delicious and indulgent.
• Quick Weeknight Comfort: Prepare this elegant recipe in under 45 minutes with minimal prep work, perfect for busy home cooks craving a satisfying and hassle-free meal.
• Cheesy Flavor Explosion: Combine parmesan and mozzarella with rich cream sauce to create a decadent, mouthwatering coating that enhances the natural mild flavor of zucchini, making each bite a creamy, cheesy delight.

Ingredients for Creamy Parmesan Zucchini

Main Ingredients:

Zucchini: – Zucchini: Fresh summer squash that forms the base of the dish, best when firm and bright green with smooth skin.

• Salt: Helps draw out excess moisture from zucchini, enhancing texture and preventing soggy results.

• Heavy Cream, Sour Cream: Rich, creamy base that creates a luxurious sauce with tangy depth and smooth consistency.
• Parmesan Cheese, Mozzarella Cheese: Classic Italian cheeses that provide melty texture and deep, savory flavor profile.

• Butter: Adds richness and helps develop a golden, flavorful surface.
• Garlic: Provides a robust, aromatic background note to the creamy dish.
• Italian Seasoning, Onion Powder, Salt, Pepper: Balanced blend of herbs and spices that elevate the overall taste and complexity of the dish.

How to Make Baked Zucchini

Step 1: Prepare the Oven and Baking Dish

Crank up the oven to a toasty 425°F. Grab a baking dish and give it a generous butter massage to prevent sticking.

Step 2: Prep the Zucchini

Slice zucchini into delicate 1/4-inch rounds. Sprinkle a pinch of salt over each slice and let them rest for 15 minutes. This magical moment helps draw out excess moisture.

Step 3: Dry and Arrange Zucchini

Gently pat each zucchini slice dry with a paper towel to remove salt. Carefully arrange the slices in your buttered baking dish like a tasty mosaic.

Step 4: Create the Creamy Sauce

• Heavy cream
• Sour cream
• Italian seasoning
• Onion powder
• Salt
• Pepper
• Parmesan cheese

Step 5: Cook the Sauce

Melt butter in a saucepan. Toss in minced garlic and let it dance for 20 seconds. Pour in the cream mixture, whisking until it starts to bubble. Stir in mozzarella until it melts into silky smoothness.

Step 6: Dress the Zucchini

Pour the luscious cream sauce over the zucchini. Give the dish a gentle shake to ensure every slice gets a creamy coating.

Step 7: Add Cheese Topping

Sprinkle the remaining parmesan and mozzarella cheese over the top like a cheesy snowfall.

Step 8: Bake to Perfection

Slide the dish into the oven and bake for 18 to 22 minutes. Look for a golden-brown top that signals deliciousness is ready.

Step 9: Rest and Serve

Let the dish rest for 5 minutes – this helps the sauce set and makes serving easier. Dig in and enjoy your creamy zucchini masterpiece!

Tips for Creamy Baked Veggies

• Salt Strategically: Draw out excess moisture from zucchini by sprinkling salt and letting slices rest, ensuring a crisp and not watery final dish.
• Cream Consistency Matters: Whisk cream mixture thoroughly to create a smooth, even sauce that coats zucchini perfectly without lumps.
• Temperature Control: Use a high oven temperature to achieve a golden-brown top and ensure the zucchini cooks evenly without becoming mushy.
• Cheese Selection: Choose fresh, high-quality parmesan and mozzarella for maximum flavor and creamy texture in the final baked dish.
• Resting Time is Crucial: Allow the dish to stand for 5 minutes after baking, which helps the sauce set and makes serving easier and more elegant.

Keeping Zucchini Fresh for Later

• Refrigeration: Transfer cooled zucchini to an airtight container and store in the refrigerator for up to 3 days. Keep the dish sealed tightly to prevent moisture loss and maintain flavor.
• Reheating: Warm individual portions in the microwave for 1-2 minutes, stirring halfway through to ensure even heating. Alternatively, reheat in a preheated 350°F oven for 10-15 minutes, covering with foil to prevent excessive browning.
• Freezing: While possible, the creamy sauce may separate slightly when frozen. If freezing, place in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating gently to preserve the dish's creamy texture.

What Goes Well with Baked Zucchini

• Pair with Grilled Chicken: Serve this creamy zucchini alongside perfectly seasoned grilled chicken breasts for a protein-packed, low-carb meal that balances the rich, cheesy sauce with lean meat.
• Match with Crisp White Wine: Enjoy a chilled Sauvignon Blanc or Pinot Grigio that cuts through the creamy texture and complements the zucchini's delicate flavor with its bright, acidic notes.
• Complement with Fresh Salad: Add a light, herbaceous green salad with a tangy vinaigrette to contrast the dish's richness and provide a refreshing counterpoint to the creamy, cheesy zucchini.
• Serve with Crusty Bread: Include a slice of warm, crusty sourdough or French bread to soak up the delicious cream sauce and add a textural crunch to the meal.

Recipe Variations to Try

• Zucchini Mediterranean Marvel: Replace Italian seasoning with oregano and za'atar, add crumbled feta cheese, and sprinkle chopped fresh basil after baking for a Greek-inspired version.
• Spicy Southwestern Zucchini: Incorporate diced green chilies, replace Italian seasoning with chili powder, add shredded pepper jack cheese, and top with fresh cilantro after baking.
• Herb Garden Zucchini Gratin: Use fresh thyme, rosemary, and chives instead of dried seasonings, swap some parmesan with gruyère cheese, and garnish with extra fresh herbs before serving.
• Smoky Bacon Ranch Zucchini: Crumble crispy bacon on top, mix ranch seasoning into the cream mixture, and use smoked cheddar cheese for an extra flavor boost.

Creamy Parmesan Baked Zucchini Recipe

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4.5 from 8 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Creamy Parmesan Baked Zucchini delivers Italian-inspired comfort with minimal effort. Cheesy, herb-infused zucchini slices promise a delightful side dish that will draw hungry guests straight to the table.

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Ingredients

Scale 1x2x3x

Main Vegetables:

• 2 pounds zucchini, cut into ¼-inch slices
• Salt for zucchini

Dairy Components:

• 1 cup grated parmesan cheese, divided
• 1 cup shredded mozzarella cheese, divided
• 2 tablespoons (30 milliliters) butter, cut into small cubes
• ½ cup (120 milliliters) heavy cream
• ½ cup (120 milliliters) sour cream

Seasonings and Aromatics:

• 3 cloves garlic, finely minced
• 1 teaspoon Italian seasoning
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon fresh ground black pepper

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Instructions

1. Prepare the oven by heating to 425°F (218°C) and lightly grease a 9×13 inch (23×33 centimeter) baking dish with butter.
2. Slice zucchini into uniform 1/4-inch (0.6 centimeter) rounds and generously sprinkle kosher salt over each slice to draw out excess moisture. Allow zucchini to rest for 15 minutes.
3. Gently pat each zucchini slice dry with paper towels, removing salt and residual liquid. Carefully arrange the slices in a single layer within the prepared baking dish.
4. Create the creamy sauce by whisking together heavy cream, sour cream, Italian seasoning, onion powder, salt, black pepper, and grated parmesan cheese in a mixing bowl.
5. Melt butter in a saucepan over medium heat. Add minced garlic and sauté for approximately 20 seconds until fragrant. Incorporate the prepared cream mixture and whisk continuously until the sauce begins to bubble.
6. Stir in shredded mozzarella cheese, ensuring it melts completely and integrates smoothly into the sauce.
7. Evenly pour the rich, creamy sauce over the arranged zucchini slices, gently shaking the dish to distribute the mixture uniformly.
8. Sprinkle the remaining parmesan and mozzarella cheese over the top, creating a delectable cheesy layer.
9. Bake in the preheated oven for 18 to 22 minutes, or until the top turns golden brown and the zucchini becomes tender.
10. Remove from the oven and allow the dish to rest for 5 minutes, enabling the sauce to set and flavors to meld before serving.

Notes

• Moisture Removal Technique: Salt the zucchini slices and let them rest to draw out excess water, ensuring a crisp and creamy final dish.
• Cream Sauce Magic: Whisking cream, sour cream, and seasonings creates a rich, luxurious base that elevates the humble zucchini.
• Cheese Layer Power: Combining parmesan and mozzarella adds depth of flavor and creates a golden, irresistible cheese crust.
• Temperature Precision: Baking at 425°F guarantees a perfectly caramelized top and tender zucchini texture.
• Quick Resting Period: Allowing the dish to sit for 5 minutes after baking helps the sauce set and intensifies the flavors.
• Garlic Infusion: Brief sautéing of garlic releases its aromatic oils, providing a subtle but impactful flavor boost to the entire dish.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 332 kcal
• Sugar: 3.5 g
• Sodium: 620 mg
• Fat: 28 g
• Saturated Fat: 17 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 9 g
• Fiber: 2 g
• Protein: 15 g
• Cholesterol: 85 mg