Description
Creamy Parmesan Baked Zucchini is a deliciously easy dish that combines tender zucchini with a rich and creamy Parmesan sauce, topped with crispy breadcrumbs.
Ingredients
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried Italian herbs (or oregano)
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the heavy cream, 3/4 cup of Parmesan cheese, garlic powder, onion powder, salt, black pepper, and Italian herbs. Mix well until smooth.
- Add the sliced zucchini to the bowl and gently toss until all the zucchini is coated with the creamy mixture.
- Transfer the zucchini mixture to a greased 9×13-inch baking dish, spreading it out evenly.
- In a small bowl, mix the breadcrumbs with the remaining 1/4 cup of Parmesan cheese and olive oil until the breadcrumbs are well coated.
- Sprinkle the breadcrumb mixture evenly over the zucchini.
- Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the top is golden brown.
- Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving.
Notes
- For a lighter version, substitute half of the heavy cream with low-fat milk or a non-dairy alternative.
- Add cooked chicken or shrimp to the zucchini mixture for a heartier dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 80mg