Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 3 medium zucchini, thinly sliced (about 4 cups)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup heavy cream (120 ml)
  • 1/4 cup grated Parmesan cheese (30 g), plus extra for topping
  • 1/4 cup grated Gruyere cheese (30g), plus extra for topping
  • Salt and freshly ground black pepper to taste
  • 1/2 cup panko breadcrumbs (40g)
  • 2 tablespoons unsalted butter, melted (30 ml)
  • 1/4 cup grated Parmesan cheese (30 g)
  • 1/4 teaspoon garlic powder

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the baking dish. Slice the zucchini.
  2. Heat olive oil in a large skillet over medium heat. Add onion and sauté until softened. Add garlic and cook until fragrant.
  3. Add zucchini to the skillet and cook until slightly tender, stirring occasionally. Season with thyme, red pepper flakes (if using), salt, and pepper.
  4. Stir in heavy cream, Parmesan and Gruyere cheese. Cook until the cheese is melted and the sauce has slightly thickened. Taste and adjust seasonings.
  5. Pour the zucchini mixture into the prepared baking dish.
  6. In a small bowl, combine panko breadcrumbs, melted butter, parmesan cheese, and garlic powder. Mix well.
  7. Sprinkle the breadcrumb topping evenly over the zucchini mixture. Add extra parmesan and Gruyere cheese if desired.
  8. Bake for 25-30 minutes, or until the topping is golden brown and the zucchini is tender.
  9. Let cool for a few minutes before serving.