Description
Creamy Parmesan Baked Zucchini is an easy, comforting side dish featuring tender zucchini, rich Parmesan, and a creamy golden topping. Perfect for busy weeknights or elegant dinners.
Ingredients
Scale
- 4–5 medium zucchini (about 2 pounds)
- 1 teaspoon salt
- 1 cup freshly grated Parmesan cheese
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 1/4 cup panko breadcrumbs
- 2 tablespoons butter
- 1/4 cup cream cheese (optional)
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Wash and slice zucchini into 1/4-inch rounds. Toss with salt and let sit in a colander for 20-30 minutes. Pat dry thoroughly.
- In a bowl, combine heavy cream, garlic, thyme, pepper, red pepper flakes, and 3/4 of the Parmesan. Whisk together.
- Mix in softened cream cheese if using. Set aside.
- Layer half the zucchini in the baking dish. Pour over half the cream mixture. Repeat with remaining zucchini and cream.
- Top with remaining Parmesan and panko breadcrumbs. Dot with butter.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until golden and bubbly.
- Garnish with chopped parsley and serve warm.
Notes
For best texture, don’t skip the zucchini salting step. Use fresh Parmesan for maximum flavor and creaminess.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg
Keywords: zucchini, parmesan, baked zucchini, creamy side dish