As the chill of the evening sets in, there’s nothing quite like turning to comfort food that not only warms your kitchen but your soul as well. One dish that embodies this comforting warmth is the Creamy Parmesan Baked Zucchini. It’s a recipe that transforms the humble zucchini into a rich, creamy, and utterly delicious meal or side dish that’s perfect for any day of the week. Let’s dive into the details of making this delectable dish, which is as nutritious as it is flavorful.
Ingredients You’ll Need:
To begin, gather the following ingredients:
- 2 pounds of zucchini, cut into 1/4-inch slices
- Salt, to taste, for treating the zucchini
- 2 tablespoons of butter, cut into small cubes for richness
- 3 cloves of garlic, finely minced, for that aromatic kick
- 1/2 cup of heavy cream and 1/2 cup of sour cream, for the creamy base
- 1 teaspoon each of Italian seasoning and onion powder, for that herby flavor
- 1 teaspoon of salt and 1/2 teaspoon of fresh ground black pepper, for seasoning
- 1 cup of grated Parmesan cheese and 1 cup of shredded mozzarella cheese, divided for that cheesy goodness
Directions for Cooking:
Preparation and cooking are straightforward but require a bit of love:
- Preheat your oven to 425°F and butter a baking dish.
- Prepare the Zucchini: Slice the zucchini into 1/4-inch pieces, sprinkle salt over them, and let them rest for 15 minutes. This process helps draw out moisture, ensuring your dish isn’t watery. After the rest, wipe off the salt and moisture with a paper towel.
- Arrange the zucchini slices in your buttered baking dish.
- Create the Creamy Mixture: In a mixing bowl, whisk together the heavy cream, sour cream, Italian seasoning, onion powder, salt, pepper, and half of the parmesan cheese.
- Cook the Garlic: Melt butter in a saucepan, add the minced garlic, and cook for about 20 seconds. Then, pour in your creamy mixture. Stir and cook until it begins to bubble. Add half of the mozzarella cheese until melted.
- Combine: Pour this delightful cream sauce over the arranged zucchini. Gently shake the dish to ensure the sauce spreads evenly.
- Add Cheese: Sprinkle the remaining parmesan and mozzarella cheese over the top.
- Bake for 18 to 22 minutes, or until you see a beautiful golden brown crust form on top.
- Rest: Let the dish stand for about 5 minutes before serving. This allows the flavors to meld together beautifully.
Nutritional Value:
Each serving of this dish is roughly 297 kcal, making it a relatively guilt-free indulgence. The recipe as outlined serves about 6, making it perfect for family dinners or meal prep for the week.
Closing Thoughts:
The Creamy Parmesan Baked Zucchini is a testament to how simple ingredients, when combined thoughtfully, can create something truly special. It’s a dish that’s both easy to prepare and sophisticated enough to impress. Whether you’re looking to cozy up with a comforting meal or need a side dish that steals the show, this recipe promises to deliver in spades. Enjoy the rich flavors and the tender, creamy texture of this delightful zucchini bake.
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Creamy Parmesan Baked Zucchini
- Total Time: 40 minutes
- Yield: 6 1x
Description
Indulge in the comforting flavors of this Creamy Parmesan Baked Zucchini, a dish that marries the simplicity of fresh vegetables with the decadence of creamy, cheesy sauce. Each slice of zucchini is smothered in a rich mixture of heavy cream, sour cream, and Parmesan, creating a gratin that is as satisfying as it is easy to prepare. The golden, bubbly top adds a delightful contrast to the tender zucchini, making it a perfect side dish or vegetarian main course that is sure to impress.
Ingredients
2 pounds zucchini, cut into 1/4-inch slices
Salt for zucchini
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
Preheat oven to 425°F. Butter a baking dish and set aside.
Cut the zucchini into ¼-inch slices and sprinkle salt on each slice. Let zucchini slices rest for 15 minutes to draw out moisture.
Wipe each slice with a paper towel to remove the salt. Arrange zucchini slices in the baking dish.
In a mixing bowl, whisk together heavy cream, sour cream, Italian seasoning, onion powder, salt, pepper, and ½ cup parmesan cheese.
Melt the butter in a saucepan; stir in garlic and cook for 20 seconds. Add in the heavy cream mixture; whisk and cook until it begins to bubble. Stir in ½ cup mozzarella until melted.
Pour the cream mixture over the zucchini in the baking dish. Shake the dish to distribute the cream evenly.
Sprinkle the rest of the parmesan and mozzarella cheese over the zucchini.
Bake for 18 to 22 minutes, or until golden brown on top. Let stand for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 297 kcal