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