Name: Creamy Parmesan Zucchini
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
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)

Zucchini Bliss: Creamy Parmesan Heaven 🍽️

Ever stared at a pile of zucchini and thought, “What the heck do I do with this?” Same. But then I stumbled upon this recipe and OMG, it’s like a cheesy hug for your taste buds. Seriously, if you’re down for creamy, dreamy, veggie goodness, keep reading!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, so first things first: grocery run! You’ll need about 2 pounds of zucchini (go for the firm ones, no mushy sad ones allowed). Grab a couple of tablespoons of butter, some garlic (like, three cloves is perfect—don’t skimp on this), and a heavy cream + sour cream combo that’ll make this dish sing. Oh! And Italian seasoning, onion powder, salt, and pepper are all must-haves. Then, cheese! You need grated parmesan and shredded mozzarella. Like, a cup of each. You can never have too much cheese, right?

So Here’s Why I Make This Constantly

Let me tell you a story. So, the other day, I was trying to look all fancy for a dinner party (you know, the one where everyone brings their “A game”). I was stressing about what to whip up, and then it hit me! It’s zucchini time! I made this creamy Parmesan dish, and y’all, people were like, “Whoa! This is amazing!” I even had a friend who said it was the best thing she’s ever tasted… and she’s been to Italy, like, twice. This is why I keep making it—because it’s easy and it makes me look like a culinary genius. Bonus!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, here’s the secret sauce (literally). When you sprinkle salt on the zucchini slices and let them chill for a bit—like, 15 minutes—this magic happens. The salt pulls out all the moisture, which means you won’t end up with a watery mess when it’s baking. Just trust me on this. Wipe them down after, though! You don’t want to bite into a salt lick.

Don’t Mess This Up (My Top Tips)

1. Check Your Oven Temp: Preheat it like a pro. 425˚F is your bestie here.
2. Butter the Dish: Seriously, don’t skip this part. Nobody wants a stuck zucchini.
3. Whisk Like There’s No Tomorrow: When you’re making the cream sauce, keep whisking! It’ll prevent the cream from curdling, and you’ll avoid that “Oops, I cooked it too long” disaster.
4. Let It Rest: After baking, let it sit for 5-10 minutes before serving. Trust me, it’ll be worth the wait!

How to Keep Them From Disappearing (Or, How to Store Them)

If you have any leftovers (which is a big “if” because they’re sooo good), pop them in an airtight container and stick ‘em in the fridge. They’ll last for like, 3-4 days. Just reheat in the oven to get that cheesy bubbly goodness back. Or you could just eat them cold? I mean, no judgment here!

If You Liked This, You’ll Probably Like These Too

Okay, so if you love this zucchini dish (which you totally will), you’ve gotta try my *Garlic Butter Shrimp Pasta* or *Creamy Spinach and Mushroom Risotto*. Both are total crowd-pleasers and come together pretty easily.

So, tell me, what’s your favorite way to use zucchini? I’m always looking for new ideas! 💚

Creamy Parmesan Zucchini

Flavor-packed Creamy Parmesan Zucchini with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time
20 minutes

Cook Time
20 minutes

Total Time
40 minutes

Category: Dinner

Yield: 6 servings servings

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 so the salt can draw out the moisture.
Wipe each slice with a paper towel to remove the salt.
Arrange zucchini slices in the baking dish. Set aside.
In a mixing bowl whisk together heavy cream, sour cream, Italian seasoning, onion powder, salt, pepper, and ½ cup parmesan cheese. Set aside.
Melt the butter in a saucepan; stir in garlic and cook for 20 seconds.
To the saucepan, add in the heavy cream mixture; whisk and cook until mixture begins to bubble up. WHISK so that the cream does not start to curdle.
Stir in ½ cup mozzarella; cook for 20 more seconds or until cheese is all melted.
Pour the cream mixture over the zucchini in the baking dish; shake the baking dish to distribute the cream all around the zucchini slices.
Sprinkle the rest of the parmesan and mozzarella cheese over the zucchini.
Bake for 18 to 22 minutes, or until golden brown on top.
Remove from oven and let stand 5 to 10 minutes before serving.