Every summer, my wonderful neighbor Susan showers me with more zucchini than I can use.
This Skillet Zucchini Parmesan is a warm, comforting dish packed with flavor and made entirely in one pan. Sliced zucchini simmers in a rich Parmesan cream sauce, then gets layered with savory marinara and plenty of melty mozzarella before being baked until bubbling and golden.
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 | Sliced into ½-inch rounds |
| Marinara sauce | 1 cup | Homemade or store-bought |
| Kosher salt | To taste | |
| Freshly cracked black pepper | To taste |
Instructions
1. Heat the Oven
Preheat your oven to 425°F (220°C).
2. Sauté the Aromatics
Set a heavy skillet or cast-iron pan over medium-high heat and add the olive oil. When hot, add the shallot, garlic, and chili flakes. Cook for 1–2 minutes, stirring frequently, until fragrant and softened—take care not to brown the garlic.
3. Deglaze
Pour in the white wine and slightly raise the heat. Let it simmer, scraping up any flavorful bits from the bottom of the pan. Reduce the heat and cook until most of the wine has evaporated.
4. Build the Cream Sauce
Stir in the heavy cream and bring to a gentle simmer. Add the Parmesan cheese and ¼ cup of the mozzarella. Season generously with salt and freshly cracked black pepper, stirring until the cheese melts and the sauce becomes silky.
5. Add the Zucchini
Gently fold the zucchini rounds into the sauce, making sure each slice is well coated.
6. Layer and Top
Remove the skillet from the heat and spread the zucchini evenly. Spoon the marinara sauce over the top, then sprinkle with the remaining mozzarella.
7. Bake
Place the skillet in the oven and bake for about 25 minutes, until the cheese is melted, lightly browned, and bubbling, and the zucchini is tender.
8. Rest and Serve
Remove from the oven and allow the dish to rest for a few minutes before serving. Enjoy as a hearty vegetarian main or a rich, cheesy side dish.
