45-Minute Parmesan Zucchini

Here’s my go-to parmesan zucchini recipe, with a simple preparation that combines fresh garden zucchini, good quality parmesan cheese, and just the right amount of herbs and seasonings.

This parmesan zucchini has become my family’s favorite summer side dish. I make it at least once a week when zucchini is in season, and there’s rarely any left on the plate. It’s the perfect way to get kids to eat their vegetables, trust me!

What Kind of Zucchini Should I Use?

For this recipe, medium-sized zucchini (about 6-8 inches long) are your best bet since they’re tender and have smaller seeds than their larger counterparts. When shopping, look for zucchini that feel firm and heavy for their size, with smooth, blemish-free dark green skin. Try to avoid the super-large zucchini you might find at the end of summer – while tempting, these tend to be more watery and have tough, bitter seeds. If you can only find larger ones, just make sure to cut out the seedy center before slicing them up for your dish.

Options for Substitutions

This creamy zucchini dish is pretty adaptable – here are some swaps you can try:

• Zucchini: You can easily swap zucchini with yellow summer squash, or do a mix of both. Just make sure to slice them the same thickness for even cooking.
• Heavy cream: If you’re watching calories, you can use half-and-half instead. For a dairy-free version, try full-fat coconut milk, though it will add a slight coconut flavor.
• Sour cream: Greek yogurt makes a great substitute – it’ll give you the same tangy taste with extra protein. Just make sure to use full-fat yogurt to prevent curdling.
• Italian seasoning: Out of Italian seasoning? Mix equal parts dried basil, oregano, and thyme. Or use fresh herbs – just triple the amount since dried herbs are more concentrated.
• Parmesan cheese: Pecorino Romano or Grana Padano work great here. They’re both hard Italian cheeses with similar salty, sharp flavors.
• Mozzarella cheese: You can use provolone, white cheddar, or Monterey Jack instead. Each will melt nicely and give you that gooey cheese pull we’re looking for.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking zucchini is dealing with excess moisture – skip salting and draining your zucchini beforehand, and you’ll end up with a watery, soupy dish instead of a creamy, cheesy delight. To prevent this, make sure to salt your sliced zucchini and let it sit for at least 30 minutes, then pat it thoroughly dry with paper towels before cooking. Another common mistake is overcooking the zucchini until it becomes mushy – aim for tender-crisp texture by cooking just until the zucchini is barely fork-tender, about 5-7 minutes. For the best cheese pull and golden-brown top, save half of both kinds of cheese for the final layer, and don’t skip the brief broiling at the end (but keep a close eye on it to prevent burning).

What to Serve With Parmesan Zucchini?

This cheesy zucchini dish makes a fantastic side for simple grilled chicken, steak, or fish – I especially love it alongside a juicy grilled chicken breast or pan-seared salmon. Since it’s already rich and creamy, try pairing it with something lighter like quinoa or brown rice to soak up all that delicious sauce. For a complete meal, you might want to add a fresh green salad with a light vinaigrette dressing to balance out the richness of the dish. If you’re keeping things low-carb, this zucchini pairs really well with other roasted vegetables like bell peppers or mushrooms.

Storage Instructions

Keep Fresh: This cheesy zucchini dish will stay good in the fridge for up to 3-4 days when stored in an airtight container. The flavors actually get even better after a day as everything melds together! Just keep in mind that the zucchini might release a bit more water as it sits.

Freeze: While you can freeze this dish, I don’t really recommend it since zucchini tends to get quite watery when thawed. But if you need to, store it in a freezer-safe container for up to 2 months – just know the texture will be softer when reheated.

Reheat: To warm up leftovers, pop them in the microwave for 1-2 minutes or heat in the oven at 350°F for about 10-15 minutes until heated through. If you notice extra liquid, you can drain it off before serving. A quick sprinkle of fresh parmesan on top makes reheated portions taste almost like new!

Preparation Time	20-25 minutes
Cooking Time	18-22 minutes
Total Time	38-47 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 60-70 g
• Fat: 90-100 g
• Carbohydrates: 30-40 g

Ingredients

For the zucchini:

• 2 lb zucchini, sliced 1/4-inch thick
• Salt, for sprinkling

For the cream sauce and topping:

• 2 tbsp butter, cut into pieces
• 3 cloves garlic, minced finely
• 1/2 cup heavy cream
• 1/2 cup sour cream
• 1 tsp italian herb blend
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 cup parmesan cheese, grated, divided
• 1 cup mozzarella cheese, shredded, divided

Step 1: Prepare and Salt the Zucchini

• 2 lb zucchini, sliced 1/4-inch thick
• salt, for sprinkling

Preheat your oven to 425˚F.

Slice the zucchini into 1/4-inch thick rounds and sprinkle salt on both sides of each slice.

Let the salted zucchini slices rest on a plate or clean surface for 15 minutes to draw out excess moisture.

After resting, pat each slice dry with a paper towel to remove both the salt and the released moisture.

Step 2: Arrange Zucchini in Baking Dish

Butter a baking dish generously to prevent sticking.

Arrange the patted-dry zucchini slices in an even layer in the prepared dish, overlapping them slightly if necessary.

Set the dish aside while preparing the sauce.

Step 3: Make the Cream Sauce

In a mixing bowl, whisk together heavy cream, sour cream, Italian seasoning, onion powder, salt, pepper, and 1/2 cup of parmesan cheese until smooth.

In a saucepan, melt the butter over medium-low heat.

Add the garlic and cook for about 20 seconds, just until fragrant.

Pour in the heavy cream mixture and whisk constantly as it heats, allowing it to bubble gently but not boil.

I always make sure to whisk steadily at this stage to keep the cream from curdling.

Stir in 1/2 cup shredded mozzarella cheese and cook for 20 more seconds, or until the cheese is fully melted into the sauce.

Step 4: Assemble and Top the Gratin

Pour the finished cream sauce evenly over the arranged zucchini slices in the baking dish.

Gently shake the dish back and forth to ensure the sauce surrounds all the zucchini.

Sprinkle the remaining parmesan and mozzarella cheeses over the top for a beautiful crust.

Step 5: Bake and Serve

Bake the gratin uncovered in the preheated oven for 18-22 minutes, or until the top turns golden brown and bubbly.

Remove the dish from the oven and let it rest for 5 to 10 minutes before serving, which helps the gratin set and makes it easier to serve.

I like to let it cool a bit so it’s not too hot to taste all those creamy flavors.