Skillet Zucchini Parmesan is a modern take on classic Italian comfort food, combining tender zucchini with a luxuriously creamy Parmesan sauce and layers of marinara and melted mozzarella. Cooked entirely in one skillet, this dish is as easy as it is indulgent. It’s the perfect vegetarian main course or a satisfying side that will make anyone fall in love with zucchini.
With rich layers of flavor—from sautéed shallots and garlic, to the sharpness of Parmesan, the creaminess of the sauce, and the comforting finish of baked mozzarella—this recipe takes simple pantry staples and transforms them into something truly comforting and memorable.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 shallot, sliced
- 3 garlic cloves, minced
- 1/4 teaspoon chili flakes (adjust to taste)
- 1/4 cup dry white wine
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cups freshly grated mozzarella cheese, divided
- 3 zucchini, sliced into 1/2″ rounds
- 1 cup marinara sauce (store-bought or homemade)
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Step-by-Step Instructions
Preheat the Oven
Preheat your oven to 425°F (220°C) so it’s ready to bake when your skillet is assembled.
Sauté Aromatics
Set a cast iron or heavy-bottomed skillet over medium-high heat. Add the olive oil and heat until shimmering. Add the sliced shallot, minced garlic, and chili flakes, stirring frequently. Cook for about 1 to 2 minutes, until the shallots are soft and aromatic—but be careful not to let the garlic brown.
Deglaze with White Wine
Pour in the white wine to deglaze the skillet. Stir and scrape the bottom of the pan to loosen any flavorful bits. Increase the heat slightly to let the wine simmer until mostly evaporated. This step adds brightness and depth to the creamy base.
Make the Parmesan Cream Sauce
Lower the heat to medium-low. Slowly pour in the heavy cream, stirring to combine with the wine reduction. Let the cream gently simmer for 1 to 2 minutes. Add the grated Parmesan and 1/4 cup of mozzarella. Stir until the cheese is fully melted and the sauce becomes smooth and velvety.
Season with kosher salt and freshly cracked pepper to taste. The sauce should be rich, savory, and lightly spicy from the chili flakes.
Add Zucchini
Gently fold the zucchini rounds into the sauce. Stir to coat the slices evenly in the creamy mixture. The zucchini will start to soften slightly in the hot sauce, making it perfectly tender after baking.
Layer Marinara and Mozzarella
Remove the skillet from heat. Spread the zucchini mixture evenly across the skillet. Spoon the marinara sauce over the top—don’t worry about spreading it perfectly, just scatter it in an even layer. Then generously sprinkle the remaining 1 ¾ cups of grated mozzarella over the entire surface.
Bake Until Bubbly
Transfer the skillet to the preheated oven. Bake for 25 minutes, or until the top is golden brown, the cheese is bubbling, and the zucchini is tender when pierced with a fork.
Cool and Serve
Remove the hot skillet carefully from the oven. Let it cool for 5–10 minutes to allow the cheese to set slightly and the flavors to settle.
Serve warm, straight from the skillet. It’s comforting, cheesy, and perfectly creamy with a touch of spice—great as a light vegetarian main or a rich side dish.
Serving Suggestions
- Main Course: Serve with crusty bread and a green salad for a satisfying vegetarian dinner.
- Side Dish: Pair it with roasted chicken, grilled Italian sausages, or a simple pasta dish.
- Brunch: Enjoy alongside eggs and roasted potatoes for a hearty morning meal.
- Low-carb dinner: This dish is naturally low in carbs and gluten-free—no breadcrumbs needed.
Storage and Reheating
- Refrigerate any leftovers in an airtight container for up to 3 days.
- Reheat in a 350°F (175°C) oven for 10–15 minutes, or microwave individual portions.
- Avoid freezing, as the cream and zucchini can change texture when thawed.
Variations and Add-ins
- Add protein: Mix in cooked shredded chicken, ground turkey, or crumbled Italian sausage before baking.
- Make it spicy: Double the chili flakes or add a dash of hot sauce to the cream sauce.
- Add herbs: Sprinkle with chopped fresh basil, thyme, or oregano before serving for added freshness.
- Use eggplant: Swap zucchini with thinly sliced eggplant for a heartier variation.
- Cheese swap: Use fontina, provolone, or a touch of goat cheese for a unique flavor twist.
Tips for Success
- Slice zucchini evenly so they cook uniformly. Aim for 1/2-inch rounds.
- Use freshly grated mozzarella instead of pre-shredded—it melts better and avoids added starches.
- Let the sauce simmer gently after adding the cream and cheese—this helps avoid curdling.
- Don’t skip the resting time after baking—it helps everything set and enhances the final texture.
- Season in layers: Taste your sauce before baking and adjust salt and pepper accordingly.
Frequently Asked Questions
Can I make Skillet Zucchini Parmesan ahead of time?
Yes. You can assemble the entire dish up to the point of baking, then refrigerate it for up to 24 hours. Bake when ready to serve.
What kind of pan should I use?
A cast iron skillet or oven-safe stainless steel pan works best for even heating and crisping. Avoid nonstick pans if they aren’t oven-safe.
Can I use milk instead of heavy cream?
You can, but the sauce will be thinner and less rich. A better substitute would be half-and-half or evaporated milk for more creaminess.
How do I avoid watery zucchini?
Zucchini naturally contains a lot of water. Cooking it in a cream-based sauce helps reduce this issue, and baking uncovered allows excess moisture to evaporate.
Is this dish gluten-free?
Yes! There are no breadcrumbs or flour-based thickeners, making this a great gluten-free option. Just double-check your marinara sauce to ensure it contains no hidden gluten.
Can I add breadcrumbs for crunch?
Yes. For a more traditional Parmigiana-style finish, sprinkle with toasted breadcrumbs mixed with Parmesan before baking or broil for 2 minutes at the end.
Conclusion
Skillet Zucchini Parmesan is the perfect combination of indulgence and simplicity. It’s rich and creamy, yet fresh and light thanks to the zucchini. With one pan and under an hour, you can deliver a restaurant-worthy dish that feels both rustic and refined.
Whether you’re cooking for family, entertaining guests, or just craving a hearty meatless meal, this dish delivers every time. One bite of its bubbling cheese, creamy sauce, and tender zucchini will have you coming back for seconds—maybe even thirds.