Every summer, my wonderful neighbor Susan showers me with more zucchini than I can use.
This Skillet Zucchini Parmesan is a cozy, flavor-packed dish that comes together easily in a single pan. Tender zucchini slices are coated in a creamy Parmesan sauce, layered with savory marinara and gooey melted mozzarella, then baked until golden and bubbling.
Skillet Zucchini Parmesan
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | 2 tablespoons | |
| Shallot | 1 | Sliced |
| Garlic | 3 cloves | Minced |
| Chili flakes | ¼ teaspoon | Adjust to taste |
| White wine | ¼ cup | Dry white wine |
| Heavy cream | 1 cup | |
| Parmesan cheese | ¼ cup | Grated |
| Mozzarella cheese | 2 cups | Freshly grated, divided |
| Zucchini | 3 | Cut into ½-inch rounds |
| Marinara sauce | 1 cup | Homemade or store-bought |
| Kosher salt | To taste | |
| Freshly cracked black pepper | To taste |
Instructions
1. Preheat the Oven
Heat your oven to 425°F (220°C).
2. Cook the Aromatics
Place a heavy-bottomed or cast-iron skillet over medium-high heat and add the olive oil. Once hot, add the shallot, garlic, and chili flakes. Cook for 1–2 minutes, stirring, until fragrant and softened—avoid browning the garlic.
3. Deglaze the Pan
Pour in the white wine and slightly increase the heat. Let it simmer while scraping up any browned bits from the bottom of the skillet. Lower the heat and continue simmering until most of the liquid has reduced.
4. Make the Creamy Sauce
Add the heavy cream to the skillet and bring to a gentle simmer. Stir in the Parmesan cheese and ¼ cup of the mozzarella. Season generously with salt and black pepper, stirring until the cheese melts and the sauce becomes smooth.
5. Add the Zucchini
Carefully fold the zucchini slices into the creamy sauce, making sure they’re evenly coated.
6. Top and Layer
Remove the skillet from the heat and spread the zucchini evenly. Spoon the marinara sauce over the top, then finish with the remaining mozzarella cheese.
7. Bake
Transfer the skillet to the oven and bake for about 25 minutes, or until the cheese is bubbly, lightly golden, and the zucchini is tender.
8. Rest and Serve
Remove from the oven and let cool for a few minutes before serving. Enjoy this rich, cheesy zucchini dish as a side or a satisfying vegetarian main.
