Creamy Parmesan Zucchini Bake

Creamy Parmesan Zucchini is comfort in a casserole dish Perfect for a cozy dinner it is a creamy vegetarian main or side that comes together quickly and helps use up a bounty of garden zucchini Fresh rounds of zucchini get tucked into a velvety sauce with golden cheese bubbling on top I tried this as a kitchen experiment during summer harvest and now I crave it all year

Every time I make this I get recipe requests at the table Even my teen who says she dislikes zucchini goes back for seconds The cream sauce wins everyone over

Ingredients

• Zucchini: the star use medium firm squash with shiny unblemished skin Slice evenly for tenderness
• Salt: draws out moisture so the casserole is not watery I use kosher salt for big flavor
• Butter: unsalted is perfect for this dish Look for fresh smelling butter and cut into small cubes for even melting
• Garlic: finely minced adds deep flavor and aroma Use firm fresh cloves
• Heavy cream: for rich texture choose one with no additives or thickeners
• Sour cream: gives tang and added creaminess Select full fat for extra decadence
• Italian seasoning: brings herby notes Look for blends with oregano and basil as first ingredients
• Onion powder: for subtle zip Fresher powder makes a bigger difference than you would think
• Black pepper: freshly ground wakes up the cream sauce
• Parmesan cheese: freshly grated gives unbeatable flavor Go for a wedge instead of pre grated
• Mozzarella cheese: for melty gooeyness Shred your own from a whole block for best melt

Step-by-Step Instructions

Prepare the Zucchini:

Cut zucchini into even quarter inch slices Sprinkle generously with salt on both sides Let sit for fifteen minutes so moisture releases then pat each slice dry with paper towels This step keeps your casserole from getting soggy

Make the Baking Dish Ready:

Lightly butter your baking dish to prevent sticking and give the zucchini a subtle buttery flavor

Mix the Cream Sauce:

In a mixing bowl whisk together heavy cream sour cream Italian seasoning onion powder salt pepper and half the parmesan Fully combine so every bite has flavor

Melt and Flavor the Butter:

In a medium saucepan melt butter over medium heat Once foaming add minced garlic Cook and stir for about twenty seconds until fragrant but not browned

Combine Sauce with Cheese:

Pour the cream mixture into the saucepan with butter and garlic Raise the heat a little and whisk constantly When it just starts to bubble add half the mozzarella Whisk until the cheese is fully melted and sauce is smooth

Layer the Zucchini:

Arrange salted dried zucchini slices evenly in the buttered baking dish Pour warm cream and cheese sauce over the top Gently shake dish to coat all slices

Finish with Cheese Topping:

Sprinkle the remaining parmesan and mozzarella evenly over everything This makes the golden crust your family will fight over

Bake the Casserole:

Place dish on middle rack of preheated oven at four hundred twenty five degrees Bake for eighteen to twenty two minutes until bubbly and golden brown Let rest out of the oven for five to ten minutes to thicken before serving

Save

My favorite part is always the crispy golden edges of cheese on top One time my brother claimed the corners before anyone else could I now make double batches for family holidays This recipe makes the zucchini the champion of the meal not just a side

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days The flavors get even better as it sits making this ideal for next day lunches When reheating cover with foil and warm in the oven at three hundred fifty degrees until hot to keep the topping melty and not dry

Ingredient Substitutions

You can swap sour cream for plain full fat Greek yogurt with a lovely tang For a sharper cheese flavor try Pecorino Romano in place of parmesan I sometimes use yellow squash for half the zucchini if I want a more colorful casserole

Serving Suggestions

Serve this alongside a crisp green salad or pair with roasted chicken for a balanced meal It is also delicious as a brunch centerpiece topped with a runny poached egg My kids love it with garlic bread to scoop up every last bit of sauce

Save

Cultural Context

Zucchini casserole has roots in American and European kitchens as a way to celebrate the summer squash harvest The creamy cheese sauce shows American flair but the herby flavors hint at classic Mediterranean influences Comfort casseroles like this are timeless because they bring families together at the table

Recipe FAQs

→ How can I keep baked zucchini from being watery?

Salting the zucchini slices and letting them rest draws out excess moisture, ensuring a firmer, less watery dish. Patting the slices dry before baking helps absorb the released liquid.

→ Can I use a different cheese instead of mozzarella?

Yes, provolone or fontina work well for a gooey texture and mild flavor, but you can experiment with your favorites.

→ What makes the cream sauce so smooth?

Mixing heavy cream with sour cream, garlic, and Parmesan, then gently melting in mozzarella, creates a velvety, rich sauce.

→ How do I know when the casserole is done?

Look for a golden brown top with bubbles around the edges. The center should be heated through and creamy.

→ Can I prepare this dish ahead of time?

Yes, assemble the zucchini and sauce, then refrigerate until ready to bake. Add the final cheese topping just before baking.

→ What pairs well with this dish?

It’s great alongside garlic bread, roasted potatoes, or a crisp green salad for a complete meal.