Ingredients

The following ingredients have 6 Servings
  • 3-4 whole fresh zucchini (Sliced 1/4-1/2 inch thick into slices. Unsliced, mine weighed 3 pounds.)
  • 1 tablespoon butter
  • 2 garlic cloves (minced)
  • 1/4 cup heavy whipping cream
  • 4 oz cream cheese
  • 1 cup shredded cheddar cheese (Divided into 2 servings.)
  • 1/4 cup shredded parmesan reggiano cheese
  • 1 teaspoon onion powder
  • salt and pepper to taste
  • 1/2 cup shredded mozzarella cheese

Instruction

  • Preheat oven to 400 degrees.
  • Place the sliced zucchini on a flat surface with towels or paper towels. Sprinkle both sides of the zucchini with salt.
  • Allow the zucchini to sit for 30 minutes. This will sweat out the excess moisture of the zucchini. Skipping this step will result in a watery dish. After the 30 minutes. Blot and wring out any excess moisture.
  • While the zucchini rests, prepare the filling for the dish. Heat a saucepan on medium heat and add the butter.
  • When melted, add the garlic and cook for a couple of minutes until fragrant.
  • Add in the cream cheese, whipping cream, Parmesan reggiano, and 1/2 cup shredded cheddar cheese. Stir. Add in the onion powder, salt, and pepper to taste. Taste the sauce repeatedly and adjust the flavor to taste as needed.
  • Stir continuously until the cheese has melted.
  • Remove from the heat and set aside.
  • Arrange the zucchini in rows throughout a 9x13 baking dish. Drizzle the cheese sauce throughout.
  • Sprinkle the remaining 1/2 cup of shredded cheddar and the mozzarella throughout the pan.
  • Bake (uncovered) for 30-35 minutes until golden brown. If you like a crisp top, a couple of minutes before the dish has finished baking, turn on the Broil function on the oven. Broil for 1-3 minutes until the top has crisped.
  • Cool before serving.