There’s something undeniably enchanting about a dish that brings gourmet flavors to your table with minimal effort. That’s precisely what you get with this Creamy Parmesan Zucchini recipe. Imagine the rich, cheesy essence of a classic gratin without the extensive prep work—it's a game-changer for your weeknight dinners. Typically, I reserve gratins for special occasions, but this dish’s simplicity makes it feel like a celebration all on its own, even on an ordinary Wednesday.
The magic begins in a skillet. Start by sautéing garlic in butter, which sets the foundation for the luscious sauce. Next, incorporate heavy cream and sour cream; the latter adds a delightful tang that elevates the dish’s overall flavor profile. As the creams meld together, add mozzarella and Parmesan, stirring until they form a gooey, irresistible sauce. Meanwhile, prep your zucchini by draining it thoroughly—this step ensures it remains tender yet firm, avoiding any unwanted sogginess.
Once your sauce is ready, combine it with the zucchini and bake until it’s bubbly and golden. The aroma wafting through your kitchen will be so tantalizing, you'll find it hard to wait those final few minutes. This dish pairs beautifully with chicken, rice, or steak, but it’s also perfect on its own for those evenings when you crave something cheesy and comforting. As summer winds down and fall approaches, this recipe captures the essence of the season, making the most of fresh zucchini before it’s gone.
Embrace the simplicity and savor the comforting flavors of this Creamy Parmesan Zucchini. It’s a delightful way to celebrate the peak of zucchini season.
Creamy Parmesan Zucchini
Recipe from The Kitchn
Prep Time: 15 minutes
Cook Time: 20 minutes to 25 minutes
Serves: 6
Ingredients
2 pounds zucchini (about 4 medium or 8 small)
1 1/4 teaspoon kosher salt, divided
4 cloves garlic
1 ounce Parmesan cheese (1/2 cup firmly packed freshly grated or 1/3 cup store-bought grated)
4 ounces low-moisture mozzarella cheese
2 tablespoons unsalted butter
1/2 cup heavy cream
1/2 cup sour cream
1 1/2 teaspoons salt-free Italian seasoning
1/4 teaspoon freshly ground black pepper
Instructions
Arrange a rack in the upper third of the oven and heat the oven to 400°F.
Trim 2 pounds zucchini and cut crosswise into 1/4-inch thick rounds. Place in a large bowl, sprinkle with 1 teaspoon of the kosher salt, and toss to combine. Let sit for 10 minutes.
Meanwhile, mince 4 garlic cloves. Finely grate 1 ounce Parmesan cheese (about 1/2 cup lightly packed) if needed, or measure out 1/3 cup store-bought grated. Grate 4 ounces low-moisture mozzarella cheese on the large holes of a box grater, or measure out 1 cup store-bought shredded.
Melt 2 tablespoons unsalted butter in a large ovenproof or cast iron skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add 1/2 cup heavy cream, 1/2 cup sour cream, 1 1/2 teaspoons Italian seasoning, 1/4 teaspoon black pepper, the remaining 1/4 teaspoon kosher salt, and half of the Parmesan and mozzarella cheeses. Stir until the cheeses are melted, about 1 minute. Remove the pan from the heat.
Arrange the zucchini in a single layer on a double layer of paper towels or kitchen towel. Pat dry with more paper towels or another kitchen towel. Wipe out any accumulated liquid or remaining salt with a paper towel from the bowl.
Return the zucchini to the bowl, add the cheese sauce, and stir to coat the zucchini. Return to the skillet and spread into an even layer. Sprinkle with the remaining Parmesan and mozzarella cheeses.
Bake until the top is golden brown and the zucchini are tender, 20 to 22 minutes. Place on a wire rack and let cool for 5 minutes before serving.
Recipe Notes:
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
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