Katerina diethood.com
Yields1 Serving
2 lbs zucchini, cut into 1/4-inch slices
salt for zucchini
2 tbsp butter, cut into small cubes
3 cloves garlic, finely minced
½ cup heavy cream
½ cup sour cream
1 tsp Italian seasoning
1 tsp onion powder
1 tsp salt
½ tsp fresh ground black pepper
1 cup grated parmesan cheese, divided
1 cup shredded mozzarella cheese, divided
2Butter a baking dish and set aside.
3Cut the zucchini into ¼-inch slices and sprinkle salt on each slice. Let zucchini slices rest for 15 minutes so the salt can draw out the moisture.
4Wipe each slice with a paper towel to remove the salt.
5Arrange zucchini slices in the baking dish. Set aside.
6In a mixing bowl whisk together heavy cream, sour cream, Italian seasoning, onion powder, salt, pepper, and ½ cup parmesan cheese. Set aside.
7Melt the butter in a saucepan; stir in garlic and cook for 20 seconds.
8To the saucepan, add in the heavy cream mixture; whisk and cook until mixture begins to bubble up. WHISK so that the cream does not start to curdle.
9Stir in ½ cup mozzarella; cook for 20 more seconds or until cheese is all melted.
10Pour the cream mixture over the zucchini in the baking dish; shake the baking dish to distribute the cream all around the zucchini slices.
11Sprinkle the rest of the parmesan and mozzarella cheese over the zucchini.
12Bake for 18 to 22 minutes, or until golden brown on top.
13Remove from oven and let stand 5 minutes before serving.
Ingredients
2 lbs zucchini, cut into 1/4-inch slices
salt for zucchini
2 tbsp butter, cut into small cubes
3 cloves garlic, finely minced
½ cup heavy cream
½ cup sour cream
1 tsp Italian seasoning
1 tsp onion powder
1 tsp salt
½ tsp fresh ground black pepper
1 cup grated parmesan cheese, divided
1 cup shredded mozzarella cheese, divided
Directions
2Butter a baking dish and set aside.
3Cut the zucchini into ¼-inch slices and sprinkle salt on each slice. Let zucchini slices rest for 15 minutes so the salt can draw out the moisture.
4Wipe each slice with a paper towel to remove the salt.
5Arrange zucchini slices in the baking dish. Set aside.
6In a mixing bowl whisk together heavy cream, sour cream, Italian seasoning, onion powder, salt, pepper, and ½ cup parmesan cheese. Set aside.
7Melt the butter in a saucepan; stir in garlic and cook for 20 seconds.
8To the saucepan, add in the heavy cream mixture; whisk and cook until mixture begins to bubble up. WHISK so that the cream does not start to curdle.
9Stir in ½ cup mozzarella; cook for 20 more seconds or until cheese is all melted.
10Pour the cream mixture over the zucchini in the baking dish; shake the baking dish to distribute the cream all around the zucchini slices.
11Sprinkle the rest of the parmesan and mozzarella cheese over the zucchini.
12Bake for 18 to 22 minutes, or until golden brown on top.
13Remove from oven and let stand 5 minutes before serving.
Creamy Parmesan Baked Zucchini | Low Carb & Keto Friendly Jump to Recipe
