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Creamy Parmesan Zucchini Bake Recipe

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4 from 11 reviews

Creamy Parmesan Zucchini is a rich and flavorful baked side dish featuring tender zucchini slices layered with a luscious creamy cheese sauce made from heavy cream, sour cream, garlic, and a blend of parmesan and mozzarella cheeses, seasoned with Italian herbs and spices. This comforting casserole delivers a perfect balance of cheesy goodness and fresh vegetable flavor, ideal for family dinners or special occasions.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Zucchini Preparation

  • 2 pounds zucchini (cut into 1/4-inch slices)
  • Salt for zucchini

Cream Sauce

  • 2 tablespoons butter (cut into small cubes)
  • 3 cloves garlic (finely minced)
  • ½ cup heavy cream
  • ½ cup sour cream
  • 1 teaspoon Italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • 1 cup grated parmesan cheese (divided)
  • 1 cup shredded mozzarella cheese (divided)

Instructions

  1. Preheat Oven: Preheat your oven to 425˚F to prepare for baking the zucchini casserole.
  2. Prepare Baking Dish: Lightly butter a baking dish to prevent sticking and set it aside for later use.
  3. Salt Zucchini: Slice the zucchini into ¼-inch thick rounds and sprinkle salt evenly over each slice. Let them rest for 15 minutes to draw out excess moisture through osmosis.
  4. Remove Moisture: After resting, gently pat each zucchini slice dry with a paper towel to remove the drawn-out salt and moisture.
  5. Arrange Zucchini: Place the dried zucchini slices evenly in the prepared baking dish and set aside.
  6. Mix Cream Sauce: In a mixing bowl, whisk together the heavy cream, sour cream, Italian seasoning, onion powder, salt, black pepper, and ½ cup of grated parmesan cheese until fully combined.
  7. Melt Butter and Sauté Garlic: In a saucepan, melt the butter over medium heat and quickly sauté the minced garlic for about 20 seconds until fragrant without browning.
  8. Add Cream Mixture: Pour the whisked cream mixture into the saucepan with the garlic, stirring constantly. Heat until the mixture begins to bubble gently, being careful to whisk continuously to prevent curdling.
  9. Incorporate Mozzarella: Stir in ½ cup of shredded mozzarella cheese into the warm cream sauce, cooking for an additional 20 seconds or until the cheese is fully melted and the sauce is smooth.
  10. Pour Sauce Over Zucchini: Pour the prepared creamy cheese sauce evenly over the zucchini slices in the baking dish, gently shaking the dish to distribute the sauce thoroughly.
  11. Top with Remaining Cheese: Sprinkle the remaining ½ cup parmesan cheese and ½ cup mozzarella cheese evenly over the top of the zucchini and sauce layer.
  12. Bake: Place the baking dish in the preheated oven and bake for 18 to 22 minutes, or until the top is golden brown and bubbly.
  13. Rest and Serve: Remove from the oven and let the dish stand for 5 to 10 minutes before serving to allow the sauce to thicken and flavors to meld.

Notes

  • Salting the zucchini and letting it rest helps remove excess water, preventing a watery casserole.
  • Use freshly grated parmesan and shredded mozzarella for best melting and flavor.
  • Keep an eye on the sauce while heating to avoid curdling by whisking constantly.
  • Letting the casserole rest after baking improves texture and makes serving easier.
  • For a lighter version, substitute heavy cream with half-and-half and use reduced-fat cheeses.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://dishiary.com/creamy-parmesan-zucchini-bake-recipe/