Ally's Sweet & Savory Eats: Scalloped Parmesan Zucchini Bake

Thursday, July 30, 2020

Scalloped Parmesan Zucchini Bake

Craving a savory zucchini dish?
This Scalloped Parmesan Zucchini Bake is a new favorite of ours.

Scalloped Parmesan Zucchini Bake #sweetsavoryeats #zucchinibake

Have you noticed zucchini sitting on your doorstep?  Not yet? Just give it time. We are in prime zucchini season and if you've ever planted them you know they get crazy happy during late July and early Summer and basically win "producer of the season".

I have "yet" to have any sitting on my doorstep {I don't plant them due to lack of garden space}, but I did pick up these four beauties at a road side stand last week.

Normally, they would go into a dessert.  We love my Zucchini Lemon Cake with Lemon Buttercream or my Zucchini Bread Pancakes....but this time I wanted something savory.

I know. Who am I?

Scalloped Parmesan Zucchini Bake #sweetsavoryeats #zucchinibake

I had been to a restaurant last year where this type of zucchini was served along side my steak.  Normally I'd be a potato side kind of girl, but the change was nice and I've remembered that zucchini every since.

Naturally, me being me, I figured if I got my hands on some fresh garden zucchini I'd try my hand at remembering what I had eaten that night.

So last week I gave it a whirl and LOW AND BEHOLD it turned out.  I'm sure not exactly like that restaurant version, but similar and oh, so very tasty.

Scalloped Parmesan Zucchini Bake #sweetsavoryeats #zucchinibake

As we all know zucchini isn't known for it's robust flavor - you really need to jazz it up unless you enjoy eating sliced water pieces.

Anyone else with me?

So I sliced them up, layered them in a 9x13 baking dish and got to work on creating a simple cream sauce.  I'm head over heels in love with grated Parmesan {really, I put it on everything} so I wanted that to be the underlying flavor to the sauce.  It worked!

I made sure to add garlic {because again, zucchini is fairly tasteless}, cream {of course}, butter and plenty of seasonings.  Once it thickened up I poured it over those babies, topped with more Parmesan cheese and baked it off.

Scalloped Parmesan Zucchini Bake #sweetsavoryeats #zucchinibake

It turned into a creamy dish that paired perfectly that night with my Oven Baked French Onion Chicken {another recipe you need to make}. I'm happy to say 4 out of 5 approved and that lone stranger at the table ate it without much complaining.

She doesn't have much love for greenery.

Are you looking to use up some zucchini with adding sugar?  Although, anything that has zucchini + sugar and somehow turns itself into a bread is my friend....but alas, this version is different and savory and a nice simple side dish to any grilled meat or fish.

Scalloped Parmesan Zucchini Bake #sweetsavoryeats #zucchinibake

I can't wait to hear what you think!

Be sure to tag me on social media {@sweetsavoryeats} so I can share your photos and thoughts. I love hearing feedback!

Until then....go get yourself some zucchini.

Scalloped Parmesan Zucchini Bake

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Scalloped Parmesan Zucchini Bake
Yield: 12
Author: Ally
Prep time: 25 MCook time: 25 MTotal time: 50 M
Fresh zucchini slices are baked in a creamy Parmesan sauce and baked until golden. It will become your new favorite savory zucchini dish!

Ingredients:

  • 4 small to medium zucchini, sliced in 1/4 inch slices
  • 1-2 T sea salt
  • 2 T butter
  • 2 cloves garlic, minced
  • 1/2 cup half & half
  • 1/2 cup sour cream
  • 1 t onion powder
  • 1 t parsley
  • 1/2 t pepper
  • 1/2 t salt
  • 1 cup Parmesan cheese, shredded

Instructions:

  1. Preheat the oven to 425 degrees. Grease a 9x13 baking dish with cooking spray and set aside.
  2. Slice the zucchini into 1/4 inch slices and lay flat on a clean towel.  Sprinkle the zucchini with the sea salt and let sit for 15 minutes (this will take the moisture out of the zucchini). Wipe each slice with a paper towel to remove the salt.
  3. Lay the zucchini overlapping in the baking dish into rows.
  4. In a bowl combine the half & half, sour cream, seasonings and half of the Parmesan cheese.
  5. Melt the butter in a small saucepan.  Add in the minced garlic for 10-15 seconds, while stirring. Pour in the whisked cream ingredients and continue to stir until it starts to thicken. 
  6. Pour the cream mixture over the zucchini, shaking the pan a bit so it covers all the slices.  Top with the remaining shredded Parmesan cheese.
  7. Bake for 20-25 minutes or until golden brown and bubbly.  Allow to sit for 5-10 minutes before serving.

Calories

93.15

Fat (grams)

7.68

Sat. Fat (grams)

4.36

Carbs (grams)

3.08

Fiber (grams)

0.68

Net carbs

2.40

Sugar (grams)

1.78

Protein (grams)

3.76

Sodium (milligrams)

1977.34

Cholesterol (grams)

21.20
Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #zucchinibake
Created using The Recipes Generator

2 comments:

  1. Is the 1977 mg of sodium really correct? That’s more than a Big Mac

    ReplyDelete
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