This 45-Minute Parmesan Zucchini features tender zucchini slices in a creamy, cheesy sauce that’s perfect as a side dish or light main course.

Scale

2 lb zucchini

sliced 1/4-inch thick

Salt

for sprinkling

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

Preheat the oven to 375°F (190°C).
Arrange the sliced zucchini on a baking sheet, sprinkle with salt, and let it sit for 10 minutes to draw out moisture.
In a saucepan, melt the butter over medium heat, add garlic, and sauté until fragrant.
Stir in heavy cream, sour cream, Italian herbs, onion powder, salt, and pepper; let simmer for 5 minutes.
Add half of the grated parmesan and mozzarella cheeses to the sauce and mix well.
Arrange the zucchini in a baking dish, pour the cream sauce over the top, and sprinkle with the remaining cheeses.
Bake for 25 minutes or until the top is golden and bubbly.
Let cool slightly before serving.

You can adjust the seasoning according to your preference and add some breadcrumbs on top for extra crunch.

Keywords: 45-Minute Parmesan Zucchini, Zucchini, Creamy Zucchini, Baked Zucchini, Cheesy Zucchini