Name: Creamy Parmesan Zucchini Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
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 has always been my go-to veggie when I need something quick, versatile, and comforting. But this creamy Parmesan zucchini bake? It takes things to another level. Imagine tender zucchini slices bathed in a rich, garlicky Parmesan cream sauce, topped with gooey mozzarella, and baked until perfectly golden. It’s the kind of dish that makes you forget you’re eating vegetables.

I first made this recipe on a whim when I had a surplus of zucchini from a friend’s garden. I didn’t want to make another stir-fry or zucchini bread, so I decided to turn them into something decadent. The result? A dish so creamy and flavorful that even the picky eaters at the table asked for seconds. Now, it’s a staple in my kitchen whenever I need an easy yet satisfying side.

A little history behind creamy zucchini dishes

Zucchini has been a beloved ingredient in Mediterranean and Italian cuisine for centuries. Traditionally, it’s used in dishes like ratatouille, zucchini gratin, and even classic pasta primavera. This creamy Parmesan version takes inspiration from Italian au gratin-style casseroles, where vegetables are layered with a rich sauce and cheese before baking. The concept has evolved over time, with modern variations adding ingredients like garlic, sour cream, and mozzarella for extra indulgence.

What makes this dish so delicious?

Let’s talk ingredients (and easy swaps!)

Zucchini – The star of the show! It absorbs flavors beautifully while staying tender. If you’re out of zucchini, yellow squash or eggplant work well too.
Butter – Adds richness to the garlic sauce. If you want a lighter option, olive oil works too.
Garlic – Infuses the cream with incredible depth. Feel free to add more if you’re a garlic lover!
Heavy cream & sour cream – The dream team for creating a thick, luscious sauce. Greek yogurt can replace sour cream for a tangy twist.
Italian seasoning & onion powder – Elevate the flavors effortlessly. If you have fresh basil or thyme, they’re a great addition.
Parmesan & mozzarella – Parmesan adds nuttiness, while mozzarella brings that irresistible stretchiness. Gruyère or cheddar can work in a pinch.
Salt & black pepper – Essential for balancing flavors. Go easy on the salt if using pre-shredded cheese since it’s already salty.

Essential kitchen tools for this recipe

Baking dish – A 9×13-inch dish works best, but any similar size will do.
Sharp knife – For slicing zucchini evenly (a mandoline slicer makes it even easier).
Mixing bowl – To whisk together the creamy sauce.
Saucepan – For melting butter, cooking garlic, and preparing the sauce.
Whisk – Keeps the sauce smooth and prevents curdling.

Step-by-step: how to make creamy Parmesan zucchini

1. Preheat and prep the zucchini

Start by preheating your oven to 425°F. While it heats up, slice the zucchini into ¼-inch rounds. Sprinkle them with salt and let them sit for about 15 minutes. This draws out excess moisture, preventing the dish from getting watery. Once time’s up, pat them dry with a paper towel.

2. Arrange the zucchini

Butter a baking dish and arrange the zucchini slices in an even layer. Don’t pack them too tightly—some overlap is fine, but you want space for the sauce to coat everything.

3. Make the creamy sauce

In a bowl, whisk together heavy cream, sour cream, Italian seasoning, onion powder, salt, pepper, and half of the Parmesan. Set this aside.

4. Sauté the garlic

Melt butter in a saucepan over medium heat. Add minced garlic and cook for about 20 seconds—just until fragrant. Be careful not to burn it!

5. Cook the sauce

Pour the heavy cream mixture into the saucepan, whisking constantly. Let it simmer for a minute until it starts to bubble (but don’t let it boil!). Stir in ½ cup of mozzarella and keep whisking until it melts into the sauce.

6. Assemble and bake

Pour the creamy sauce over the zucchini, making sure every slice gets coated. Shake the dish gently to distribute the sauce evenly. Sprinkle the remaining Parmesan and mozzarella on top.

Bake for 18-22 minutes or until the top is golden brown and bubbling. Let it rest for 5-10 minutes before serving—it helps the flavors meld and the sauce thicken.

Want to switch things up? Try these variations!

Make it low-carb – The recipe is already keto-friendly, but for an even richer twist, swap sour cream for full-fat cream cheese.
Go dairy-free – Use coconut cream and dairy-free cheese for a creamy, plant-based version.
Add protein – Toss in some shredded chicken, bacon, or crumbled sausage for a heartier meal.
Spice it up – Add red pepper flakes or a pinch of cayenne for heat.
Try a different cheese combo – Swap mozzarella for Gruyère, fontina, or white cheddar for a more complex flavor.

How to serve this creamy zucchini dish

This dish is incredibly versatile! It works as a side for grilled meats like chicken, steak, or salmon. For a vegetarian meal, serve it alongside garlic bread or a simple arugula salad. If you’re entertaining, sprinkle some fresh chopped parsley or basil on top before serving for a pop of color.

What drinks pair well with it?

White wine – A chilled Chardonnay or Sauvignon Blanc complements the creamy sauce beautifully.
Sparkling water with lemon – Light and refreshing if you want a non-alcoholic option.
Iced tea with herbs – A rosemary or mint-infused iced tea balances the richness.

Storing and reheating tips

Refrigerate – Store leftovers in an airtight container for up to 3 days.
Reheat – Warm in the oven at 350°F for 10-15 minutes, or microwave in short bursts.
Freeze? Not ideal – The creamy sauce may separate, so it’s best enjoyed fresh.

Scaling the recipe up or down

Cooking for more? Double everything and use a larger baking dish. If making a smaller portion, halve the ingredients and use an 8×8-inch dish. Just keep an eye on baking time—it may need a little less.

Common questions about creamy Parmesan zucchini

1. Can I skip salting the zucchini?
I wouldn’t recommend it. Skipping this step can make the dish watery. If you’re short on time, pat the slices dry really well before baking.

2. Can I make this ahead of time?
Yes! Assemble everything a day ahead, cover, and refrigerate. Bake when ready, adding an extra 5 minutes to the cook time.

3. What if my sauce curdles?
Curdling happens if the heat is too high. Keep the stove on medium-low and whisk constantly to keep it smooth.

4. Can I use pre-shredded cheese?
You can, but freshly grated cheese melts better and gives a smoother texture. Pre-shredded cheese has anti-caking agents that can make the sauce grainy.

5. Is this keto-friendly?
Absolutely! With low-carb ingredients and plenty of healthy fats, this dish is perfect for a keto lifestyle.

Ready to make the creamiest zucchini bake ever?

This creamy Parmesan zucchini is pure comfort food with a hint of elegance. Whether you’re making it for a family dinner or bringing it to a potluck, it’s guaranteed to impress. Give it a try, and feel free to tweak it to match your taste. I’d love to hear how it turns out—leave a comment below!

Creamy Parmesan Zucchini Recipe