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Creamy Parmesan Baked Zucchini | Low Carb & Keto Friendly

This Creamy Parmesan Baked Zucchini recipe is the ultimate vegetarian dinner idea! Fresh zucchini slices are covered with cream sauce and baked until bubbly and golden in this easy comfort food meal.

Parmesan Zucchini reminds me of this incredible Eggplant Parmesan, sans tomato sauce, or this wonderfully cheesy Zucchini Casserole.

baked zucchini slices layered in a dutch oven and topped with cream mixture

A Flavor Packed Zucchini Recipe

Two Italian cuisine staples, zucchini and Parmesan cheese, come together in this recipe that’s quick, easy, delicious, and cheesy!

Parmesan baked zucchini is full of creamy and savory flavors! Made with heavy cream, Italian seasoning, garlic, and more, this is by far the tastiest way to serve zucchini. It has everything you love about chicken parm without the meat.

This zucchini bake is easy to throw together, and it cooks in less than 30 minutes. Your group of hungry pals are going to love a bite of our low carb, keto, creamy zucchini casserole!

side shot of a silver spoon scooping out creamy baked zucchini

What’s in Zucchini Parmesan?

  • Zucchini: Cut your zucchini into 1/4-inch slices.
  • Sour Cream
  • Heavy Cream
  • Garlic: Finely mince your garlic to distribute its flavor throughout this dish!
  • Italian Seasoning
  • Onion Powder
  • Salt & Pepper
  • Parmesan Cheese
  • Butter

How to Make Parmesan Baked Zucchini

  1. Prepare for Baking: Preheat your oven to 425˚F. Butter a 3-quart baking dish and set it aside.
  2. Salt Zucchini: Sprinkle salt on each 1/4-inch slice of zucchini. Let zucchini slices rest for 15 minutes after salting. (For this part, I lay the zucchini slices on a large baking sheet.) Then, wipe each of the slices with a paper towel to remove the salt.
  3. Place in Baking Dish: Arrange your zucchini slices in the baking dish and set it aside.
  4. Melt butter in a saucepan.
  5. Make Cream Sauce: In a mixing bowl, combine heavy cream, sour cream, garlic, Italian seasoning, onion powder, salt, pepper and ½ cup parmesan cheese. Add sour cream mixture to the saucepan and whisk until it starts to bubble.
  6. Add to Baking Dish: Pour the cream mixture over the zucchini and shake the baking dish to distribute the cream all around the zucchini slices.
  7. Add Cheese: Sprinkle the rest of the parmesan and mozzarella cheese over the zucchini.
  8. Bake: Bake until bubbly and the top gets golden brown.
  9. Let Cool: Remove your dish from the oven and let it stand for 5 minutes before serving.

top view of white round dutch oven with baked zucchini in cream sauce

Tips for the Best Baked Zucchini Parmesan

  • Let Zucchini Sit After Salting: It’s important to let your zucchini slices rest for 15 minutes after salting them. This will allow the salt to draw moisture from the zucchini.
  • Coat Zucchini Slices with Cream: Be sure to toss your zucchini slices in the cream sauce until they’re covered so every bite is full of flavor!
  • Garnish: You can garnish this dish with fresh basil to give it a pretty finishing touch.

Serving Suggestions

close up view of golden baked zucchini slices

How to Store and Reheat Leftovers

  • You can store your leftovers in the fridge for 2-3 days if you keep them in an airtight container. To reheat your zucchini, bake it at 350°F until it’s hot and the cheese starts bubbling.

More Zucchini Recipes

ENJOY!

Tools Used in this Recipe

baked zucchini slices layered in a dutch oven and topped with cream mixture

Creamy Parmesan Baked Zucchini

Katerina | Diethood
This Creamy Parmesan Baked Zucchini is the ultimate vegetarian dinner recipe! Fresh zucchini slices are covered with cream sauce and baked until bubbly and golden.
4.75 from 12 votes
Servings : 6
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins

Ingredients
  

  • 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
  • 1/2 teaspoon fresh ground black pepper
  • 1 cup grated parmesan cheese, divided
  • 1 cup shredded mozzarella cheese, divided

Instructions
 

  • Preheat oven to 425˚F.
  • Butter a baking dish and set aside.
  • Cut 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.
  • Wipe each of the slices with a paper towel to remove the salt.
  • Arrange zucchini slices in the baking dish. Set aside.
  • In a mixing bowl whisk together heavy cream, sour cream, Italian seasoning, onion powder, salt, pepper, and ½ cup parmesan cheese.
  • Melt butter in a saucepan; stir in garlic and cook for 20 seconds.
  • To 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.
  • Stir in ½ cup mozzarella; cook for 20 more seconds or until cheese is all melted.
  • Pour the cream mixture over the zucchini in the baking dish; shake the baking dish to distribute the cream all around the zucchini slices.
  • Sprinkle the rest of the parmesan and mozzarella cheese over the zucchini.
  • Bake for 18 to 22 minutes, or until golden brown on top.
  • Remove from oven and let stand 5 minutes before serving.

Equipment

  • Oven

Notes

NET CARBS: 6 g

Nutrition

Calories: 297 kcal | Carbohydrates: 8 g | Protein: 13 g | Fat: 24 g | Saturated Fat: 15 g | Cholesterol: 77 mg | Sodium: 828 mg | Potassium: 478 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 1100 IU | Vitamin C: 28 mg | Calcium: 345 mg | Iron: 1 mg | Net Carbs: 6 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American
Keyword: baked parmesan zucchini, baked zucchini, baked zucchini recipe, how to cook zucchini, keto recipes, low carb dinner, oven baked zucchini, parmesan zucchini, zucchini casserole, zucchini casserole recipe
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31 comments on “Creamy Parmesan Baked Zucchini | Low Carb & Keto Friendly”

  1. This looks and sounds delicious. I see the net carb count is a 6 but I didn’t see a serving size…
    Could you please help me out with this? I keep a very strict count usually.

    1. Sorry about that. The recipe card, for some reason, isn’t showing the serving size. Thanks for bringing it to my attention! 🙏 I’ll fix it asap.
      The recipe serves 6.

  2. Avatar photo
    ehask172@gmail.com

    Can this be prepared ahead of the time earlier in the day and waiting in the fridge until ready to put into the oven later? like a few hours? Love this recipe but I’d like to prep it

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      Full disclosure: I’ve never made this casserole ahead of time. 🙃 My advice would be to prep the zucchini, prep the cream, but not combine them in the casserole dish until it’s time to bake. I say this because my biggest concern would be that the sauce will collect on the bottom of the dish and not coat the zucchini if it sat for a while before baking it.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      Technically, yes, you can freeze any dish, but I don’t recommend it for this casserole. This zucchini casserole can be stored in the refrigerator for up to 3 days after baking, but I don’t recommend freezing it because, even though you cook out a lot of water, the zucchini is still watery and will be soggy when thawed. Also, the cream…when thawing, you risk the cream separating with water on one side and fat on the other.

  3. Followed the recipe precisely, but this was way too salty for us. I’d make it again (because we’re overflowing with zucchini), but not add any salt to the cream mixture. And YES, I did wipe off each zucchini slice with paper towel – very thoroughly.

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