Creamy Parmesan Baked Zucchini

 

Ingredients:

• 2 pounds zucchini, cut into 1/4-inch slices
• Salt, to taste
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup sour cream
• 1 teaspoon Italian seasoning
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup grated Parmesan cheese, divided
• 1 cup shredded mozzarella cheese, divided

Instructions:

1. Preheat oven to 425 degrees Fahrenheit.
2. Butter a baking dish and set aside.
3. Cut the zucchini into 1/4-inch slices and sprinkle with salt. Let sit for 15 minutes, then wipe dry with a paper towel.
4. Arrange the zucchini slices in a single layer in the prepared baking dish.
5. In a medium bowl, whisk together the heavy cream, sour cream, Italian seasoning, onion powder, salt, and pepper.
6. In a small saucepan, melt the butter over medium heat. Add the garlic and cook for 20 seconds, or until fragrant.
7. Add the heavy cream mixture to the saucepan and whisk until smooth. Bring to a simmer and cook for 1 minute, or until slightly thickened.
8. Remove the saucepan from the heat and stir in 1/2 cup of the Parmesan cheese and 1/2 cup of the mozzarella cheese until melted and smooth.
9. Pour the cream mixture over the zucchini slices in the baking dish and sprinkle with the remaining Parmesan and mozzarella cheese.
10. Bake for 18-22 minutes, or until the cheese is melted and bubbly and the zucchini is tender.
11. Let cool for 5 minutes before serving.

Notes:

• Salting the zucchini helps to draw out excess moisture, resulting in a creamier dish.
• You can use yellow squash in place of zucchini, if desired.
• Feel free to experiment with different types of cheese, such as cheddar or Gouda.
• For a fresh herb twist, garnish with chopped basil before serving.

Enjoy!