Description
A delicious cheesy zucchini dish that is easy to prepare and perfect as a side or main course.
Ingredients
Scale
- 3–4 whole fresh zucchini (Sliced 1/4–1/2 inch thick)
- 1 tablespoon butter
- 2 garlic cloves (minced)
- 1/4 cup heavy whipping cream
- 4 oz cream cheese
- 1 cup shredded cheddar cheese (Divided into 2 servings)
- 1/4 cup shredded parmesan reggiano cheese
- 1 teaspoon onion powder
- salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400 degrees.
- Place the sliced zucchini on a flat surface with towels or paper towels. Sprinkle both sides of the zucchini with salt.
- Allow the zucchini to sit for 30 minutes to sweat out excess moisture. Blot and wring out any excess moisture.
- While the zucchini rests, prepare the filling. Heat a saucepan on medium heat and add the butter.
- When melted, add the garlic and cook for a couple of minutes until fragrant.
- Add cream cheese, whipping cream, Parmesan reggiano, and 1/2 cup shredded cheddar cheese. Stir in onion powder, salt, and pepper to taste. Adjust flavor as needed.
- Stir continuously until the cheese has melted. Remove from heat and set aside.
- Arrange zucchini in rows throughout a 9×13 baking dish. Drizzle cheese sauce throughout.
- Sprinkle the remaining 1/2 cup of shredded cheddar and mozzarella throughout the pan.
- Bake uncovered for 30-35 minutes until golden brown. For a crisp top, turn on the Broil function a couple of minutes before finishing baking and broil for 1-3 minutes until the top is crisped.
- Cool before serving.
Notes
- Skipping the sweating step may result in a watery dish.
- This dish can be served as a main dish or a side dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg