Creamy Parmesan Baked Zucchini

This Creamy Parmesan Baked Zucchini is the ultimate vegetarian dinner recipe! Fresh zucchini slices are covered with cream sauce and baked until bubbly and golden.

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  • ▢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


  • 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 minutes before serving.


  • Salting Zucchini: After adding salt, let the zucchini sit for 15 minutes. This helps pull out the moisture. I arrange the zucchini slices on a large baking sheet for this part. After 15 minutes, I wipe each slice with a paper towel to remove the salt.
  • Other Squash: No zucchini? No problem. Use yellow squash.
  • Change the Cheese: Try different cheeses like cheddar or Gouda.
  • Add Basil: Top the dish with fresh basil.


Calories: 297 kcal | Carbohydrates: 8 g | Protein: 13 g | Fat: 24 g | Saturated Fat: 15 g | Cholesterol: 77 mg | Sodium: 828 mg | Potassium: 478 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 1100 IU | Vitamin C: 28 mg | Calcium: 345 mg | Iron: 1 mg

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