Ingredients
Scale
- 2 pounds zucchini, cut into 1/4-inch slices
- salt for zucchini
- 2 tablespoons butter, cut into small cubes
- 3 cloves garlic, finely minced
- ½ cup heavy cream
- ½ cup sour cream
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 cup grated parmesan cheese, divided
- 1 cup shredded mozzarella cheese, divided
Instructions
- Prep the zucchini: Start by slicing your zucchini into ¼-inch rounds. Don’t skip salting them! This step pulls out excess water, which prevents the dish from turning watery. Let them rest for about 15 minutes, then blot them dry with a paper towel. I once skipped this step in a rush, and the result was a soupy mess—lesson learned!
- Make the cream sauce: In a small saucepan, melt the butter and sauté the garlic briefly (about 20 seconds) until fragrant. Be careful not to burn the garlic—it turns bitter quickly. Then, whisk in the heavy cream mixture. Keep the heat low to avoid curdling, and don’t forget to whisk constantly as the sauce heats up. When you stir in the mozzarella, the sauce will thicken and become irresistibly creamy.
- Assemble the dish: Arrange the zucchini slices in your buttered baking dish. Pour the warm cream sauce over the zucchini, giving the dish a little shake to evenly distribute the sauce. Top with the remaining Parmesan and mozzarella cheeses for that classic golden-brown finish.
- Bake to perfection: Pop the dish into a preheated oven at 425°F and bake for 18–22 minutes. You’ll know it’s ready when the top is bubbly and lightly browned. Let it rest for 5–10 minutes after baking—this helps the sauce set up a bit before serving.
Notes
Serving and presentation ideas
This dish shines as a side for roasted chicken or grilled steak, but it’s hearty enough to stand alone as a vegetarian main. Serve it straight from the baking dish or plate individual portions with a sprinkle of fresh parsley for color. If you’re hosting, try serving it alongside a crisp green salad and crusty bread to soak up the extra sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: dinner