Kitchn Love Letters

I’ve Made This Creamy Parmesan Zucchini Every Week This Summer

Lindsay Funston
Lindsay FunstonEditor-in-Chief at The Kitchn
I'm the Editor-in-Chief of The Kitchn. I lead content across the site and write about my favorite cooking secrets and our recipes definitely worth trying. Before joining the best team ever, I was the Executive Editor of Delish, where I mastered the cheese pull. I live in Portland, Oregon, with my husband, toddler, and doodle.
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published Aug 4, 2024
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zucchini, parmesan, skillet, round zucchini slices, browned cheese, crispy top, creamy base, metal spoon
Credit: Kelli Foster

The beginning of August marks zucchini season for me. Sure, it’s been showing up at the farmers market — and my garden, finally! — for the last couple of weeks, but this is when the real bumper crop of summer squash hits. My local farmers are trying to get rid of all their zucchini every Saturday morning. I can score big ones for just $1 each, so I typically walk out lugging way more than I should be — because who can pass up a deal like that? 

Get the recipe: Creamy Baked Parmesan Zucchini

Naturally, I find myself trying to make use of all the zucchini in my fridge throughout the week. Of course I bake zucchini bread (now with the addition of this unconventional spice, thanks to our Deputy Food Editor, Kristina), chocolate chip zucchini cake when I want something sweet, and this creamy baked zucchini, which has become one of my family’s favorite summer sides.

Credit: Kelli Foster

The beauty of this recipe for me is its simplicity. You get the flavors of a cheesy baked gratin without all the fuss. I typically reserve a gratin-type dish for a special occasion, so this being easy enough to pull off on a Wednesday makes it feel special in its own right. It’s so easy, you throw it together in a skillet: Sauté garlic in some butter, add heavy cream and sour cream (which adds a nice, tangy dimension to the whole dish), then mozzarella and Parmesan until everything melts into one gooey, delicious sauce. While you’re making the sauce, you’re draining the zucchini to make sure it doesn’t get soggy in the oven.

Toss together the zucchini with the sauce and then bake in the oven for a solid 20 until bubbly and the smell filling your kitchen is so delicious you can hardly stand it another minute! I’ve made this with chicken and rice and steak as an easy side and as the laziest of dinners for myself when I’m craving something cheesy and cozy (I get ready for fall this time of year — what can I say?). It’s comforting in the best way a summer vegetable can be. August will be over before you know it — time to celebrate zucchini season.

Get the recipe: Creamy Baked Parmesan Zucchini

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Recipe Review
Side Dish
Vegetables