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Marry Me Zucchini

This creamy, savory dish features golden zucchini coated in a rich Parmesan cream sauce with tangy sun-dried tomatoes, promising to be the star of any meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium medium zucchini, sliced into 1/2-inch rounds
  • 0.5 teaspoon salt, divided divided for salting zucchini
  • 1 tablespoon olive oil
  • 1 medium medium shallot, finely chopped
  • 2 cloves garlic cloves, minced freshly minced
  • 0.5 cup oil-packed sun-dried tomatoes, drained and chopped
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon crushed red pepper flakes
  • 0.5 teaspoon ground black pepper
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened ensure it is at room temperature for easier mixing
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 cup chopped fresh basil for garnish
  • 1 tablespoon vegetable broth or milk optional for thinning sauce

Method
 

Preparation
  1. Slice the zucchini into 1/2 inch rounds and place in a colander. Sprinkle with 1/2 teaspoon of salt and let sit for 15 to 20 minutes to draw out excess moisture.
  2. Pat the zucchini slices dry with paper towels once the resting time is up.
Cooking the Zucchini
  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half of the zucchini in a single layer and cook for 2 to 3 minutes per side until golden.
  2. Transfer the cooked zucchini to a plate and repeat the process with the remaining zucchini slices.
Making the Sauce
  1. Reduce heat to medium, add the chopped shallot, and cook for 2 to 3 minutes until soft. Stir in garlic and sun-dried tomatoes, followed by seasonings: Italian seasoning, smoked paprika, red pepper flakes, black pepper, and remaining salt. Cook for 30 to 60 seconds.
  2. Pour in the heavy cream and stir to combine. Add the softened cream cheese and cook for 2 to 3 minutes until melted and smooth.
  3. Stir in the Parmesan cheese until melted. If the sauce is too thick, add vegetable broth or milk one tablespoon at a time to reach the desired consistency.
Combining Everything
  1. Add the browned zucchini back to the skillet and toss gently to coat each piece in the sauce. Simmer for 2 to 3 minutes until heated through.
  2. Remove from heat and garnish with fresh basil before serving.

Notes

To avoid a watery sauce, salt and dry the zucchini thoroughly before cooking. Use room temperature cream cheese for a smooth sauce, and do not overcrowd the skillet for better browning.