Creamy Parmesan Baked Zucchini Recipe

Creamy Parmesan Baked Zucchini Recipe is one of those dishes that sneaks up on you with how good it tastes and how simple it is to make. If you’re anything like me, you sometimes want veggies that don’t feel like a chore to eat. This recipe nails it with a creamy, cheesy kick that turns zucchini into something you might actually fight over at the dinner table.

Why You Should Try Creamy Parmesan Baked Zucchini

Ever found yourself staring at a pile of zucchini wondering what to do? This recipe solves that problem in a tasty way. The creamy Parmesan sauce adds just enough richness without overpowering the zucchini’s natural flavor. Plus, it’s baked to perfection, giving you that slightly golden, bubbly top that makes everything better.

I’ve made this dish countless times, and every time it disappears fast. It’s a great side for busy weeknights or a sneaky way to get more greens into your meals without anyone complaining.

Variations I’ve Tried And Loved

I like to switch things up depending on what’s in the fridge or how adventurous I’m feeling:

• Swap Parmesan for Pecorino Romano if you want a sharper cheese flavor.
• Add a sprinkle of red pepper flakes for a subtle heat.
• Mix in some cooked bacon bits for a smoky, crispy surprise.
• Toss in fresh herbs like thyme or basil for an extra layer of freshness.
• Use Greek yogurt instead of cream for a tangier, lighter sauce.

Have you ever tried baking zucchini with a breadcrumb topping? It adds a nice crunch, but I’m partial to the creamy version because it feels more indulgent.

Adaly Kandice

Creamy Parmesan Baked Zucchini

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

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Lunch

Cuisine: American

Calories: 210

Ingredients

  

• 4 cups zucchini, sliced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
3. Add sliced zucchini to the skillet and cook for 3-4 minutes until slightly tender.
4. Transfer zucchini to a baking dish. Pour heavy cream over the zucchini.
5. Sprinkle grated Parmesan cheese, salt, and black pepper evenly on top.
6. Bake uncovered for 25-30 minutes until the top is golden brown and the sauce is bubbling.
7. Remove from oven and let it cool slightly before serving.

Notes

Use fresh Parmesan cheese for best flavor. You can add herbs like thyme or parsley for additional taste. This dish pairs well as a side with grilled chicken or fish.

Serving Ideas for Creamy Parmesan Baked Zucchini

You can serve this as a side dish with just about anything. Here are a few pairings I enjoy:

• Alongside grilled chicken or steak for a hearty meal.
• With pasta and a light tomato sauce for a veggie-packed dinner.
• Paired with roasted potatoes and a fresh salad for a balanced plate.
• As a warm topping on toasted bread for a quick snack.

Ever tried it cold the next day? It’s surprisingly good, kind of like a creamy zucchini casserole.

Tips for Creamy Parmesan Baked Zucchini

I’ve learned a few tricks that make this recipe foolproof:

• Don’t slice zucchini too thick or it won’t cook evenly.
• Use freshly grated Parmesan for the best melt and flavor.
• If you want extra creaminess, stir in a little cream cheese.
• Keep an eye on the baking time overbaking dries out the zucchini.
• Let it rest a bit after baking; it helps the sauce set up nicely.

These small details make a big difference in the final dish.

Leftovers and Storage

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the creamy texture intact. Avoid overheating or the sauce might separate.

If you want to freeze it, do so before baking. Thaw overnight in the fridge and bake as usual, adding a few extra minutes to the cooking time.

Common Mistakes to Avoid

Here are some pitfalls I’ve seen (and made) that you’ll want to sidestep:

• Using too much cream can make it soggy stick to the recommended amount.
• Skipping salt or under-seasoning makes the dish bland.
• Baking in a dish that’s too deep can prevent the zucchini from roasting properly.
• Forgetting to stir the garlic into the cream mixture reduces its flavor impact.
• Cutting zucchini unevenly leads to some slices being mushy while others stay raw.

Avoiding these keeps your dish on point every time.

Nutrition Facts (per serving)

• Calories: 210 kcal
• Carbohydrates: 8 g
• Protein: 10 g
• Fat: 16 g
• Fiber: 2 g
• Sugar: 5 g

This creamy Parmesan baked zucchini recipe offers a nice balance of protein and healthy fats, with a modest carb count. It’s a tasty way to sneak in some veggies without feeling like you’re sacrificing flavor.