Name: Creamy Parmesan Zucchini Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 pounds zucchini, sliced; ½ cup heavy cream; ½ cup sour cream; 1 cup grated parmesan cheese, divided; 1 cup shredded mozzarella cheese, divided; 3 cloves garlic, minced; 2 tablespoons butter; Salt and pepper to taste

Jump to Recipe

If you’re searching for a vegetable side dish that’s anything but ordinary, Creamy Parmesan Zucchini is about to steal your heart. Imagine velvety slices of zucchini, blanketed in a rich blend of heavy cream and melted cheese, then bubbling under a golden crust until gloriously fragrant and irresistible. This dish transforms simple garden zucchini into a luxurious, intensely flavorful showstopper that delights even the pickiest eaters. With pantry staples and fresh ingredients, Creamy Parmesan Zucchini turns any weeknight dinner into a celebration, and you’ll be dreaming about those cheesy, creamy bites long after the last forkful.

Creamy Parmesan Zucchini Recipe - Recipe Image

Ingredients You’ll Need

This recipe may taste restaurant-worthy, but it’s made with straightforward, easily accessible ingredients. Each element is chosen to add essential flavor, creaminess, and that craveable cheesy finish we all love.

Zucchini (2 pounds, sliced): Choose firm, unblemished zucchini—slicing them evenly ensures every piece cooks through and soaks up the cheesy sauce.
Heavy cream (½ cup): Brings rich silkiness to the sauce, making every bite feel luscious.
Sour cream (½ cup): Adds a subtle tang that cuts the richness and keeps the dish feeling fresh.
Grated parmesan cheese (1 cup, divided): Offers a nutty, salty punch and makes the perfect crispy crust on top.
Shredded mozzarella cheese (1 cup, divided): Melts beautifully into stretchy, gooey ribbons that hold everything together.
Garlic (3 cloves, minced): Fresh garlic ensures every bite is loaded with savory depth.
Butter (2 tablespoons): Adds a mellow richness to the sauce and helps sauté the aromatic garlic.
Salt and pepper to taste: Season well to balance the creamy and cheesy flavors throughout the dish.

How to Make Creamy Parmesan Zucchini

Step 1: Prep the Zucchini

Start by slicing your zucchini evenly. To prevent your Creamy Parmesan Zucchini from turning watery, sprinkle the slices with salt and let them rest for 15 minutes. This handy trick draws out moisture, resulting in a creamier, more flavorful dish. After their break, gently pat the slices dry and wipe off any excess salt.

Step 2: Make the Creamy Cheese Sauce

In a mixing bowl, whisk together the heavy cream, sour cream, half of your parmesan cheese, Italian seasoning, onion powder, a pinch of salt, and a touch of pepper. This mixture will become the flavorful backbone of the sauce. Meanwhile, melt the butter in a saucepan over medium heat, toss in the minced garlic, and let it sizzle just until fragrant—about 30 seconds is all it takes!

Step 3: Combine and Melt

Once the garlic is just right, pour in the cream mixture. Whisk constantly and watch as it begins to bubble gently. Add half the mozzarella cheese and stir until it melts into a thick, creamy sauce. This is where all the flavors start to marry into cheesy goodness.

Step 4: Layer and Assemble

Preheat your oven to 425°F and butter a baking dish to prevent sticking. Arrange the prepared zucchini slices in an even layer, making sure there’s a bit of overlap for that signature layered texture. Pour the hot, bubbly sauce evenly over the zucchini, taking care to cover every nook and cranny.

Step 5: Add the Cheesy Topping and Bake

Finish your Creamy Parmesan Zucchini masterpiece by sprinkling the remaining mozzarella and parmesan over the top. Bake for 18 to 22 minutes, or until you see a golden-brown crust and bubbling edges. Allow it to cool slightly before serving, so every piece holds together with oozy, melty perfection.

How to Serve Creamy Parmesan Zucchini

Garnishes

Take your Creamy Parmesan Zucchini to the next level by showering it with fresh chopped parsley, basil, or chives right before serving. A hint of cracked black pepper or a pinch of chili flakes also adds a lovely finishing touch and a pop of color.

Side Dishes

This creamy, cheesy dish pairs beautifully with so many options. Serve alongside roast chicken or grilled steak for a full-bodied meal, or spoon it next to a bright, lemony salad or simple steamed green beans to complement those rich flavors.

Creative Ways to Present

Try baking your Creamy Parmesan Zucchini in individual ramekins for a dinner-party-worthy presentation. For a rustic look, serve it in a cast iron skillet straight from the oven, or use it as a hearty vegetarian main by offering crusty bread or buttered noodles on the side.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Creamy Parmesan Zucchini (lucky you!), let it cool completely. Transfer leftovers to an airtight container and refrigerate—they’ll stay delicious for up to 3 days. The flavors actually deepen, making the next day’s serving even more satisfying.

Freezing

While it’s best eaten fresh, you can freeze Creamy Parmesan Zucchini in a pinch. For best results, allow the dish to cool, then wrap tightly in plastic and foil. Freeze for up to one month—though note the texture may soften a bit after thawing due to the zucchini’s water content.

Reheating

To reheat, simply transfer the zucchini to an oven-safe baking dish, cover with foil, and warm in a 350°F oven until heated through. For microwave reheating, do so in short bursts to avoid overheating and separating the sauce. A quick broil adds back some of the lost golden crust.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash works beautifully in this recipe and adds a touch of color. Just be sure to slice it evenly and follow the same salting and patting dry method for best results.

Is it possible to make this dish gluten-free?

Creamy Parmesan Zucchini is naturally gluten-free, making it a great option for those with gluten sensitivities (just double-check your cheese labels to be sure).

Can I make this ahead of time?

You can assemble the dish up to one day in advance, cover it tightly, and refrigerate. Simply bake it when you’re ready to serve; add an extra 5 minutes baking time if going straight from the fridge.

What other cheeses could I use?

Feel free to experiment! Gruyère or fontina melt wonderfully and add a slightly different flavor profile, though the combination of parmesan and mozzarella really captures the heart of Creamy Parmesan Zucchini.

How can I make this lighter?

Swap in half-and-half for the heavy cream and use reduced-fat sour cream or Greek yogurt to cut calories while still keeping things creamy and tasty.

Final Thoughts

Creamy Parmesan Zucchini is one of those magical dishes that makes you want to linger at the table just a little bit longer. Whether you’re sharing it with family or serving it at a gathering of friends, I promise it will earn rave reviews and requests for seconds. Give it a try—you might just discover your new favorite way to enjoy zucchini!

Creamy Parmesan Zucchini Recipe

★★★★★

4.7 from 23 reviews

Author: Olivia
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Creamy Parmesan Zucchini is a delicious and comforting side dish that combines tender zucchini with a rich, cheesy sauce for a satisfying meal.

Ingredients

Scale

Zucchini:

2 pounds zucchini, sliced

Creamy Sauce:

½ cup heavy cream
½ cup sour cream
1 cup grated parmesan cheese, divided
1 cup shredded mozzarella cheese, divided
3 cloves garlic, minced
2 tablespoons butter
Salt and pepper to taste

Instructions

Preheat the oven: Preheat the oven to 425°F.
Prepare baking dish: Butter a baking dish and set aside.
Prepare zucchini: Sprinkle salt on zucchini slices and let them rest for 15 minutes to draw out moisture. Wipe excess salt from the zucchini slices.
Make the creamy sauce: In a mixing bowl, whisk together heavy cream, sour cream, half of the parmesan cheese, Italian seasoning, onion powder, salt, and pepper.
Cook the sauce: Melt butter in a saucepan over medium heat; add minced garlic until fragrant. Stir in the cream mixture and whisk continuously until bubbly. Add remaining mozzarella cheese and stir until melted.
Assemble and bake: Pour the sauce over the zucchini in the baking dish; sprinkle with the remaining parmesan cheese and mozzarella. Bake for 18-22 minutes until golden brown.