Creamy Parmesan Baked Zucchini: A Cozy Fall Delight
As the crisp air of autumn settles in and the leaves begin to dance their way down, I find myself gravitating toward dishes that wrap me in warmth and comfort. There’s something so nostalgic about baking in the kitchen while the earthy scents of garlic and cheese fill the air. One such dish that always brings a smile to my face is this Creamy Parmesan Baked Zucchini. Not only is it a celebration of seasonal produce, but it’s also an easy weeknight dinner your family will adore, packed with flavor and simplicity. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
Comforting Creaminess: The heavy cream and Parmesan create a luscious sauce that seeps into tender zucchini, offering a comforting bite every time.
Easy Weeknight Dinner: With minimal prep and just 30 minutes in the oven, this recipe is perfect for those busy nights when time runs short.
Family-Friendly Flavors: Even picky eaters will fall in love with the decadent combination of creamy and savory goodness.
Healthy Veggie Dish: Zucchini is a fantastic way to sneak in some nutrients while enjoying a rich, hearty flavor.
Customizable: Add your favorite herbs or swap in different cheeses for a creative twist that keeps dinners fresh and exciting!
What You’ll Need
Gather These Simple Ingredients
- 4 medium zucchini, sliced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for greasing
- Fresh parsley for garnish (optional)
Let’s Make It Together
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C).
- Grease a baking dish with olive oil, allowing the dish to be a little slick for easy cleanup.
- In a bowl, mix the heavy cream, grated Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper until it’s beautifully blended.
- Layer the sliced zucchini in the greased baking dish, arranging them neatly as if stacking cozy blankets.
- Pour the cream mixture generously over the zucchini, ensuring that every slice is bathed in creamy goodness.
- Bake for 25-30 minutes or until the zucchini is tender and the top turns a delightful golden brown.
- Garnish with fresh parsley if desired and serve warm, letting the savory aroma fill your home.
Delicious Variations to Try
Cheesy Spinach Delight: Throw in a handful of fresh spinach just before pouring the cream mixture over the zucchini for an extra layer of flavor and nutrition.
Zesty Lemon Twist: Add a squeeze of fresh lemon juice and a sprinkle of lemon zest to the cream mixture to create a bright and refreshing contrast to the rich creaminess.
Herbaceous Infusion: Experiment with different herbs like fresh basil or thyme in place of Italian seasoning to elevate the aromatic profile of the dish.
Bacon Lovers’ Edition: For those who enjoy a bit of indulgence, add crispy turkey bacon bits on top before baking for a delightful crunchy texture and savory kick.
Chef Emma’s Helpful Tips
Make-Ahead Magic: This dish can be prepared a day ahead. Just layer everything and keep it in the fridge, then bake when you’re ready!
Ingredient Swaps: Don’t have heavy cream? You can use half-and-half or even a combination of plain Greek yogurt and milk for a lighter version.
Slicing Tricks: For even cooking, try to slice your zucchini uniformly. Aim for about 1/4-inch thick slices; too thick may leave them crunchy!
Storage Suggestions: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently in the oven to maintain that creamy texture.
Calories & Nutrition Details
Per Serving:
- Serving Size: 1/4 of the dish
- Calories: 350
- Carbohydrates: 8g
- Sugar: 2g
- Fat: 30g
- Protein: 12g
- Sodium: 450mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! Just prepare it the day before and pop it in the oven when you’re ready.
Can I use different ingredients?
Yes! Feel free to swap out zucchini for yellow squash or even eggplant for a little twist.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to three days.
How long does it last?
The baked zucchini is best enjoyed fresh but can last in the refrigerator for a few days if stored properly.
Cozy Closing Note
This Creamy Parmesan Baked Zucchini is not just a recipe; it’s a way to celebrate the bounty of the season while creating family memories. This dish wraps you up in comfort and warmth, perfect for busy weeknights or cozy weekends. Save this recipe to your comfort food board so it’s ready when you need a cozy treat!
Print
Creamy Parmesan Baked Zucchini
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting baked zucchini dish with creamy Parmesan and garlic, perfect for weeknight dinners.
Ingredients
- 4 medium zucchini, sliced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for greasing
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a baking dish with olive oil.
- Mix the heavy cream, grated Parmesan, minced garlic, Italian seasoning, salt, and pepper in a bowl.
- Layer the sliced zucchini in the greased baking dish.
- Pour the cream mixture over the zucchini.
- Bake for 25-30 minutes or until the top is golden brown.
- Garnish with fresh parsley if desired and serve warm.
Notes
This dish can be prepared a day ahead. Leftovers can be refrigerated for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg
Keywords: zucchini, baked, creamy, Parmesan, comfort food