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–+ servings

Creamy Zucchini

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This creamy zucchini recipe features golden-browned zucchini rounds finished in a smooth, savory garlic cream sauce. A light coating of flour helps the slices hold their shape and gives the sauce a rich consistency that clings beautifully to every piece.
Servings: 4
Print Recipe
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients 

For the Zucchini

  • 1 1/2 pounds zucchini 680 g, cut into thick rounds
  • 1/4 cup all-purpose flour 30 g, for lightly coating
  • 2 tablespoons olive oil 30 ml, plus more if needed
  • Salt for lightly seasoning the zucchini
  • Black pepper for lightly seasoning the zucchini

For the Cream Sauce

  • 3 garlic cloves minced
  • 1/2 teaspoon Italian seasoning
  • 1 cup heavy cream
  • 1/3 teaspoon salt
  • 1/3 teaspoon black pepper
  • 1/3 cup finely grated Parmesan cheese
  • 1 to 3 tablespoons water if needed to thin the sauce

Instructions

  • Prepare the zucchini: Cut the zucchini into thick, even rounds and pat them dry with paper towels. Lightly coat each slice with flour on both sides, then shake off the excess so only a thin layer remains.
  • Brown the zucchini: Heat the olive oil in a large skillet over medium-high heat. Arrange the zucchini in a single layer and lightly sprinkle with salt and black pepper. Cook until golden on the bottom, about 3 to 4 minutes, then flip and brown the second side. Work in batches if needed, adding a little more oil between batches. Transfer the browned zucchini to a plate.
  • Start the sauce: Reduce the heat to medium. Add the garlic and Italian seasoning to the same skillet and cook for about 30 seconds, just until fragrant.
  • Make the cream sauce: Pour in the heavy cream, add 1/3 teaspoon each of salt and black pepper, and give everything a good stir. Let the sauce come to a gentle simmer, then add the Parmesan and stir until it melts into the cream and the sauce begins to thicken.
  • Finish the dish: Return the browned zucchini to the skillet and gently stir until the slices are coated in the creamy sauce. Let everything simmer together for 3 to 5 minutes, until the zucchini is tender and the sauce has thickened slightly. If the sauce becomes too thick, stir in a small splash of water until it reaches the consistency you like.

Notes

  • Cut the zucchini into thick rounds so they hold their shape while simmering in the sauce.
  • Shake off the excess flour before frying. The coating should be thin rather than visibly heavy.
  • Cook the zucchini in batches if necessary. Crowding the skillet will cause the slices to steam instead of brown.
  • Keep the cream sauce at a gentle simmer and avoid letting it boil rapidly.
  • The flour and Parmesan will continue to thicken the sauce. Add a small splash of water if it becomes too thick.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of cream, milk, or water if needed.
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