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To create this creamy masterpiece, you’ll need a selection of simple yet impactful ingredients. Most of them are pantry staples, making it an accessible recipe for anyone looking to whip up something delicious. Here’s what you’ll need:

Creamy Zucchini Alfredo Bake

Discover the comforting flavors of summer with this Creamy Zucchini Alfredo Bake. Perfect for gatherings or cozy nights in, this dish features layers of tender roasted zucchini, a rich Alfredo sauce, and a blend of creamy cheeses that will have everyone asking for seconds. Easy to prepare with simple ingredients, it celebrates fresh produce while satisfying even the pickiest eaters. Enjoy a delightful way to enjoy your greens without compromising on taste!
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Ingredients
  

4 medium zucchinis, sliced into thin rounds

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1 cup heavy cream

½ cup grated Parmesan cheese (plus more for topping)

1 cup shredded mozzarella cheese

1 cup ricotta cheese

1 large egg

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Zucchini: Preheat your oven to 375°F (190°C). In a large mixing bowl, toss the sliced zucchinis with the olive oil. Sprinkle over the salt, pepper, garlic powder, and Italian seasoning. Mix thoroughly until every slice is evenly coated with the seasoning blend.

    Bake Zucchini: Spread the seasoned zucchini slices out in a single layer on a baking sheet. Roast in the preheated oven for approximately 20 minutes, or until the zucchini is just tender but not mushy. Remove the tray from the oven and let the zucchini cool slightly.

      Make the Alfredo Sauce: In a medium saucepan set over medium heat, combine the heavy cream and half of the grated Parmesan cheese. Stir continuously until the cheese has melted completely and the sauce is creamy and smooth. Taste and adjust seasoning with salt and pepper as desired.

        Prepare Cheese Mixture: In a large mixing bowl, blend the ricotta cheese, the remaining Parmesan cheese, and the egg until smooth and uniform. Then, fold in half of the shredded mozzarella cheese.

          Assemble the Bake: Lightly grease a 9x13 inch baking dish. Begin your layering by arranging half of the roasted zucchini in the bottom of the dish. Spread half of the ricotta cheese mixture over the zucchini, followed by half of the creamy Alfredo sauce. Repeat these layers one more time using the remaining zucchini, ricotta mixture, and Alfredo sauce.

            Top with Mozzarella: Evenly sprinkle the remaining mozzarella cheese over the top of the assembled bake to create a cheesy crust.

              Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and continue baking for an additional 15 minutes, or until the cheese is melted, bubbly, and golden brown on top.

                Serve: Once baked, remove the dish from the oven and let it cool for about 5 minutes before serving. Garnish with freshly chopped parsley to add a pop of color and flavor.

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | Serves 6

                    Presentation Tips: For an elegant touch, serve individual portions of the bake on plates, garnishing each with additional parsley and a sprinkle of extra Parmesan cheese. Consider adding a side of garlic bread or a fresh green salad for a complete meal.