Cheesy Creamy Zucchini
Indulge in the ultimate comfort food with this Cheesy Creamy Zucchini recipe, a decadent side dish that transforms simple zucchini into a rich, velvety masterpiece. Thinly sliced zucchini is layered with a luscious homemade cheese sauce, made with a perfect blend of sharp cheddar and nutty Parmesan, then baked until golden and bubbling. The creamy base, created with milk, heavy cream, and a touch of garlic, adds depth and a deliciously smooth texture. Finished with a sprinkling of fresh parsley for a pop of color and flavor, this baked delight is both elegant and easy to prepare. Whether you're looking for the perfect pairing to a roast or a comforting vegetarian option, this cheesy zucchini bake will have everyone coming back for seconds. Perfect for family dinners, potlucks, or holiday feasts!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons unsalted butter
- 2 large garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 0.5 cups heavy cream
- 1.5 cups grated cheddar cheese
- 0.5 cups grated Parmesan cheese
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 0.25 teaspoons paprika (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Wash the zucchinis thoroughly and slice them into thin rounds, about 1/4-inch thick. Set aside.
In a large skillet, melt the butter over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Sprinkle the flour into the skillet and whisk continuously for about 1 minute to form a smooth roux.
Gradually pour in the milk and heavy cream, whisking constantly to avoid lumps. Cook for 2-3 minutes until the mixture thickens slightly.
Stir in the cheddar cheese, Parmesan cheese, salt, pepper, and paprika (if using). Continue stirring until the cheese is fully melted and the sauce is smooth and creamy.
Preheat your oven to 375°F (190°C).
In a lightly greased 9x13-inch baking dish, layer half of the zucchini slices. Spread half of the cheese sauce evenly over the zucchini.
Repeat with the remaining zucchini slices and cheese sauce, finishing with a smooth layer of sauce on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
Let the dish sit for 5 minutes to cool slightly before serving.
Sprinkle chopped parsley on top as a garnish before serving.
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.3 g | 180% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 10586 mg | 460% | |
| Total Carbohydrate | 97.6 g | 35% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 72.4 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 2246 mg | 173% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2541 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
