This Baked Parmesan Zucchini recipe is something I whipped up when I had a surplus of zucchinis from our garden. Now, let me tell ya, there’s nothing quite like fresh zucchinis, and what better way to enjoy them than with a generous sprinkling of cheese? My family absolutely gobbled it up at our last dinner. It’s the kind of dish that makes everyone forget they’re eating vegetables because, let’s face it, anything with cheese has to be good! When I was first trying this recipe, I was a bit skeptical about how the creamy sauce would mix with the zucchini. To my surprise, the combination was just right, offering a creamy, cheesy delight that perfectly complemented the tender texture of the zucchini.
What I love most about this recipe is its simplicity. Who doesn’t love an easy meal that you can toss in the oven and focus on other things while it cooks? It certainly makes the house smell like a cozy Italian bistro, and that’s something everyone can enjoy. It’s perfect for busy evenings or when you just don’t feel like spending too much time in the kitchen, but still want a meal that feels a bit indulgent.
I’ve always believed that good food brings people together and trying dishes like this one reminds me of family gatherings around the dinner table. There’s a joy in seeing everyone dive in and leave nothing on their plates. Plus, it’s versatile enough that you can serve it as a side or a main, depending on your appetite.
If you’re looking for a recipe that brings both flavor and comfort, then you might wanna give this a go. It’s all about celebrating the simple joys of cooking with love and the freshest ingredients you can find. So why not grab a bag of zucchinis the next time you’re at the market and treat your loved ones to this delightful dish? It’s a guaranteed hit!
How to Make Baked Parmesan Zucchini
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Ingredients:
- 2 pounds zucchini, sliced into ¼-inch pieces
- 3 cloves of garlic, minced finely
- Salt for seasoning
- 2 tablespoons butter, diced into small pieces
- ½ cup heavy cream
- ½ cup sour cream
- 1 teaspoon Italian herbs
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon freshly crushed black pepper
- 1 cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese, divided
Directions:
- Preheat your oven to 425°F and grease a baking dish.
- Slice the zucchini into rounds about ¼-inch thick. Sprinkle them with salt and let sit for 15 minutes to draw out moisture. Pat dry with a paper towel afterwards.
- Arrange the zucchini slices in the greased baking dish and set aside.
- Mix together heavy cream, sour cream, Italian herbs, onion powder, salt, pepper, and ½ cup of Parmesan cheese in a bowl. Whisk until smooth and set aside.
- Melt butter in a saucepan and sauté the garlic until just fragrant, about 20 seconds.
- Add the creamy mixture to the saucepan and stir until it begins to bubble without curdling.
- Stir in ½ cup of mozzarella cheese and continue cooking until the cheese melts completely.
- Pour the cheese mixture over the zucchini, gently shaking the dish for even distribution.
- Sprinkle the remaining Parmesan and mozzarella cheese on top. Bake for about 18 to 22 minutes, until the cheese on top is golden brown.
- Allow the dish to rest for a few minutes before serving for the best texture.
Customizing Baked Parmesan Zucchini: Alternative Ingredients
If you find yourself short of some ingredients or want to play around a bit, try substituting Greek yogurt for sour cream for a tangy twist. You could also use cheddar cheese instead of mozzarella for a sharper flavor. If you’re out of Italian herbs, a mix of thyme and oregano works well, too!
How to Serve This Dish
This Baked Parmesan Zucchini pairs beautifully with a crusty loaf of bread or a bed of fluffy quinoa. Adding a sprinkle of freshly chopped parsley or a squeeze of lemon on top can introduce a fresh burst of flavor. Combine it with a side of garlic bread and a light green salad to complete your meal.
Adding a Seasonal Spin to Baked Parmesan Zucchini
For a fall version of this dish, try adding thinly sliced butternut squash to the zucchini. In summer, fresh basil on top after baking offers a refreshing twist. Spring asparagus can add a crunchy layer, while winter root vegetables make for a heartier meal.
What You Need to Know Before Making This Dish
Key to this recipe is slicing your zucchini evenly to ensure uniform cooking. Keep an eye on the top to avoid over-browning. Mixing the cream sauce well keeps it from separating during baking. Always let it rest for a few minutes after removing from the oven for optimal serving.
Freezing and Reheating Baked Parmesan Zucchini
Store any leftovers in an airtight container in the fridge for up to three days. If you want to freeze it, be sure it’s fully cooled and then store in a freezer-safe dish. Thaw overnight in the fridge before reheating in the oven at 350°F until warmed through.
FAQ
Can I make this recipe vegan?
Absolutely! For veganizing, swap out dairy butter for plant-based butter, use coconut cream instead of heavy cream, and replace Parmesan and mozzarella with your favorite vegan cheese alternatives. Nutritional yeast can also add a cheesy flavor.
Is it necessary to salt the zucchini before cooking?
Salting the zucchini before cooking helps to draw out excess moisture, which prevents the dish from becoming too watery. It ensures a creamier, more concentrated flavor once baked, so it’s a step worth including.
What can I use instead of zucchini?
If you don’t have zucchini on hand, yellow squash or eggplant can be excellent alternatives. Both will absorb the flavors of the creamy sauce well, though the eggplant might need a little extra time in the oven to cook through.
How can I make this dish spicier?
If you love a bit of heat, adding a pinch of red pepper flakes to the cheese sauce or right on top before baking is a great way to add some spice. Alternatively, jalapeño slices can introduce a fresh contrast and mildly spicy taste.
Can I prepare this dish ahead of time?
Yes, you can prepare the entire dish, cover it tightly with aluminum foil, and store it in the refrigerator for a day before baking. When ready to serve, pop it into the oven and add an extra few minutes to the baking time if needed.
What if my cheese sauce curdles?
If your cheese sauce curdles, try whisking vigorously before pouring it on the zucchini to smooth it out. Adding a teaspoon of cornstarch blended with a bit of water can help stabilize the mixture while cooking to prevent curdling.
Baked Parmesan Zucchini
Ingredients
- 2 pounds zucchini sliced into ¼-inch pieces
- 3 cloves garlic minced finely
- Salt for seasoning
- 2 tablespoons butter diced into small chunks
- ½ cup heavy cream
- ½ cup sour cream
- 1 teaspoon Italian herbs
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon freshly crushed black pepper
- 1 cup grated Parmesan cheese divided
- 1 cup shredded mozzarella cheese divided
Instructions
- Preheat your oven to 425°F.
- Prepare a baking dish by buttering it and placing it aside.
- Slice the zucchini into ¼-inch rounds and sprinkle salt over each piece. Allow the slices to sit for about 15 minutes to extract moisture.
- Afterward, use a paper towel to gently pat each slice to remove excess salt.
- Layer the zucchini slices in the prepared baking dish and set them aside.
- In a bowl, combine heavy cream, sour cream, Italian seasoning, onion powder, salt, black pepper, and ½ cup of Parmesan cheese. Whisk well and set this mixture aside.
- In a saucepan, melt the butter and sauté the minced garlic for about 20 seconds, just until fragrant.
- Next, pour the creamy mixture into the saucepan and stir continuously until it starts to bubble without curdling.
- Add in ½ cup of mozzarella cheese and cook for another 20 seconds, stirring until the cheese has completely melted.
- Carefully pour the creamy cheese mixture over the zucchini in the dish, giving it a gentle shake to ensure even coverage.
- Top with the remaining Parmesan and mozzarella cheese. Bake in the preheated oven for 18 to 22 minutes, or until the top is golden brown.
- Once done, remove the dish from the oven and let it sit for 5 to 10 minutes before serving. Enjoy this comforting dish with a side salad for a complete meal!