Description
Indulge in the deliciously creamy goodness of Creamy Parmesan Zucchini, a delightful dish that elevates fresh zucchini with a rich cream sauce and a cheesy topping. Baked to golden perfection, this vegetarian casserole is not only easy to prepare but also versatile enough to serve as a satisfying main course or as a side dish alongside grilled chicken or turkey. With its comforting flavors and simple ingredients, this recipe will quickly become a family favorite for weeknight dinners or special occasions.
Ingredients
Scale
- 2 pounds zucchini (cut into 1/4-inch slices)
- 2 tablespoons butter
- 3 cloves garlic (minced)
- ½ cup heavy cream
- ½ cup sour cream
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup grated Parmesan cheese (divided)
- 1 cup shredded mozzarella cheese (divided)
Instructions
- Preheat your oven to 425°F (220°C) and butter a baking dish.
- Slice zucchini into ¼-inch rounds, sprinkle with salt, and let rest for 15 minutes to draw out moisture.
- Pat the zucchini dry with paper towels and arrange them in the prepared baking dish.
- In a bowl, whisk together heavy cream, sour cream, Italian seasoning, onion powder, salt, pepper, and half of the Parmesan cheese.
- Melt butter in a saucepan over medium heat; sauté minced garlic for about 20 seconds.
- Pour the cream mixture into the saucepan with garlic; whisk continuously until it bubbles.
- Stir in half of the mozzarella cheese until melted.
- Pour the creamy sauce over the zucchini and sprinkle with remaining cheeses.
- Bake for 18 to 22 minutes until golden brown on top.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 50mg