Creamy Parmesan Zucchini Bake (Print Version)
Baked zucchini smothered with a cheesy cream sauce, golden and bubbling for a cozy vegetarian dinner.
# Ingredients:
01 -
2 pounds zucchini, cut into 1/4-inch slices
02 -
Salt (as needed for zucchini)
→ Sauce and Topping
03 -
2 tablespoons butter, cut into small cubes
04 -
3 cloves garlic, finely minced
05 -
1/2 cup heavy cream
06 -
1/2 cup sour cream
07 -
1 teaspoon Italian seasoning
08 -
1 teaspoon onion powder
09 -
1 teaspoon salt
10 -
1/2 teaspoon fresh ground black pepper
11 -
1 cup grated Parmesan cheese, divided
12 -
1 cup shredded mozzarella cheese, divided
# Steps:
01 -
Preheat oven to 425˚F. Butter a baking dish and set aside.
02 -
Cut the zucchini into 1/4-inch slices and sprinkle salt on each slice. Let zucchini slices rest for 15 minutes to allow moisture to be drawn out by the salt. Wipe each slice with a paper towel to remove salt.
03 -
Arrange the zucchini slices uniformly in the buttered baking dish and set aside.
04 -
In a mixing bowl, whisk together heavy cream, sour cream, Italian seasoning, onion powder, salt, black pepper, and 1/2 cup Parmesan cheese. Set mixture aside.
05 -
Melt the butter in a saucepan over medium heat. Add garlic and cook for 20 seconds. Stir in the cream mixture, whisking constantly as it heats. Continue whisking until the mixture begins to bubble.
06 -
Stir 1/2 cup shredded mozzarella into the saucepan and cook for 20 seconds or until melted. Pour the cream mixture over the zucchini slices in the baking dish. Shake the dish gently to distribute the sauce evenly.
07 -
Sprinkle the remaining Parmesan and mozzarella cheese over the zucchini. Bake for 18 to 22 minutes until the top is golden brown.
08 -
Remove dish from oven and let stand for 5 to 10 minutes before serving.
# Helpful Notes:
01 -
Salting the zucchini helps remove excess moisture, preventing a watery dish.
02 -
Whisking the cream mixture while heating prevents curdling.