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Alfredo Zucchini Bake in a small cast iron pan

Alfredo Zucchini Bake Recipe

Course Main Course, Veggetable
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8 Servings
Calories 235kcal



  • Prepare all ingredients.
    Ingredients on table including; a bowl of mozzarella cheese, a jar of parmesan cheese, 4 garlic cloves, a little bowl with garlic salt, 3 zucchinis, a bowl with mushrooms, and a jar with whipping cream
  • Dice zucchini in one inch in size rings. Brown both sides on a grill or your oven broiler. Place zucchini on the bottom of a baking dish, I proffered one layer but it's up to you.
    Grilled zucchini rings layer out on a baking pan
  • Dice mushrooms and cook on a skillet, season with salt. Cook until they are golden brown.
    Mushrooms being diced using a plastic dicer
  • Top zucchini with sauteed mushrooms, set aside.
    Sautéed mushrooms placed on top of the zucchini rings in a baking pan
  • In a large skillet, preheat whipping cream, season it with garlic salt, add parmesan cheese and press garlic into it.
    Parmesan cheese grated into the skillet with heavy whipping cream
  • Pour the sauce over zucchini. Top the sauce with grated mozzarella cheese. Bake it at 350F for about 15 minute or until top is golden brown.
    Mozzarella cheese spread on top of the whipping cream mixture in the baking pan
  • Serve this dish while it's hot, while the cheese is still melted.
    Alfredo Zucchini Bake in a small cast iron pan


Calories: 235kcal | Carbohydrates: 4g | Protein: 8g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 76mg | Sodium: 644mg | Potassium: 236mg | Fiber: 1g | Sugar: 1g | Vitamin A: 800IU | Vitamin C: 1.9mg | Calcium: 178mg | Iron: 0.4mg