Creamy Parmesan Zucchini is a quick and delicious side dish that features tender zucchini coated in a rich, cheesy Parmesan cream sauce. This versatile recipe pairs beautifully with grilled meats, pasta, or as a comforting vegetarian dish on its own. With minimal ingredients and big flavor, it’s the perfect way to elevate zucchini to something extraordinary.
Why You’ll Love This Recipe
- Rich and creamy: A luscious sauce that complements the mild flavor of zucchini.
- Quick to make: Ready in under 20 minutes for a hassle-free side dish.
- Healthy and satisfying: Low-carb, vegetarian-friendly, and full of flavor.
- Customizable: Easy to tweak with additional spices or other vegetables.
- Perfect for any meal: Great for both casual dinners and special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Zucchini, sliced into rounds or half-moons
- Olive oil or butter
- Garlic, minced
- Heavy cream
- Grated Parmesan cheese
- Salt and pepper, to taste
- Optional garnish: Fresh parsley or red pepper flakes
Directions
- Prepare the zucchini:
- Wash and slice the zucchini into rounds or half-moons, about ¼-inch thick.
- Cook the zucchini:
- Heat olive oil or butter in a large skillet over medium heat.
- Add the zucchini slices and sauté for 3–4 minutes, stirring occasionally, until tender but not mushy.
- Remove the zucchini from the skillet and set aside.
- Make the creamy sauce:
- In the same skillet, reduce the heat to low and add the minced garlic. Cook for 1 minute, stirring frequently, until fragrant.
- Pour in the heavy cream and simmer for 2–3 minutes, allowing it to thicken slightly.
- Stir in the grated Parmesan cheese until melted and smooth.
- Combine and season:
- Return the zucchini to the skillet and toss to coat evenly in the creamy Parmesan sauce.
- Season with salt and pepper to taste.
- Serve and garnish:
- Transfer the dish to a serving plate and garnish with fresh parsley or red pepper flakes, if desired.
Servings and Timing
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 10–15 minutes
- Total Time: 15–20 minutes
Variations
- Add protein: Toss in cooked chicken, shrimp, or crispy bacon for a heartier dish.
- Cheese variations: Substitute Parmesan with Asiago or Pecorino Romano for a different flavor.
- Herbs and spices: Add dried Italian seasoning, thyme, or a pinch of nutmeg for extra depth.
- Vegetable mix: Include mushrooms, spinach, or cherry tomatoes for added color and flavor.
- Low-fat version: Use half-and-half instead of heavy cream for a lighter sauce.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently in a skillet over low heat, adding a splash of cream or milk to restore the sauce’s consistency.
- Freezing: Not recommended, as the cream sauce may separate when thawed.
FAQs
1. Can I use frozen zucchini?
Yes, but thaw and pat it dry to remove excess moisture before cooking.
2. How do I prevent the zucchini from becoming mushy?
Cook over medium heat and avoid overcooking. Sauté just until tender-crisp.
3. Can I make this dairy-free?
Use coconut cream and a dairy-free Parmesan alternative for a creamy, vegan-friendly dish.
4. What’s the best way to slice zucchini?
Slice into even rounds or half-moons for consistent cooking.
5. Can I make this ahead of time?
While best served fresh, you can prepare the sauce and zucchini separately, then combine and heat before serving.
6. How do I thicken the sauce?
Let the cream simmer until it reduces slightly, or add a small pinch of cornstarch mixed with water.
7. Is this recipe keto-friendly?
Yes, it’s naturally low in carbs and perfect for a keto diet.
8. Can I add lemon?
A squeeze of fresh lemon juice or zest brightens the flavors beautifully.
9. What pairs well with this dish?
Serve alongside grilled chicken, salmon, steak, or as a topping for pasta or rice.
10. How do I make this spicier?
Add a pinch of red pepper flakes or a dash of hot sauce to the sauce.
Conclusion
Creamy Parmesan Zucchini is a quick, versatile, and delicious side dish that brings out the best in fresh zucchini. With its rich, cheesy sauce and endless customization options, this recipe is sure to become a favorite on your table. Whether you’re cooking for a busy weeknight or a special dinner, this dish is a winner every time!
Print
Creamy Parmesan Zucchini
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Sautéing
- Cuisine: Italian
Description
This Creamy Parmesan Zucchini is a quick and delicious side dish featuring tender zucchini coated in a rich, creamy Parmesan sauce. Perfect for pairing with grilled meats, pasta, or as a light main course, it’s a crowd-pleasing way to enjoy fresh zucchini!
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 3 medium zucchini, sliced into half-moons
- 2 garlic cloves, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional, for a touch of heat)
- Salt and black pepper, to taste
- 2 tbsp fresh parsley or basil, chopped (optional, for garnish)
Instructions
1. Sauté the Zucchini:
- Heat olive oil and butter in a large skillet over medium heat.
- Add the zucchini and season with salt and black pepper. Cook for 4-5 minutes, stirring occasionally, until the zucchini is tender but still slightly crisp.
2. Add the Garlic:
- Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
3. Make the Creamy Sauce:
- Lower the heat to medium-low and pour in the heavy cream. Stir to coat the zucchini evenly.
- Sprinkle in the Parmesan cheese and red pepper flakes (if using). Stir until the cheese is melted and the sauce is creamy, about 2-3 minutes.
4. Serve:
- Remove the skillet from heat and garnish with fresh parsley or basil, if desired.
- Serve immediately as a side dish or over pasta, rice, or mashed potatoes for a heartier option.
Notes
- Make It Lighter: Substitute heavy cream with half-and-half or a mix of milk and Greek yogurt for a lighter version.
- Add Protein: Toss in cooked chicken, shrimp, or bacon for a complete meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.