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  • PREP TIME5minutes 
  • COOK TIME10minutes 
  • COURSESide Dish


Unsalted butter softened (as needed)

450 g 1 lb. zucchini, thinly sliced


160 ml 2/3 cup heavy cream

1 teaspoon dried thyme

1/2 teaspoon garlic powder

60 g 1/2 cup freshly grated Parmigiano-Reggiano

1 1/2 tablespoons all-purpose flour

60 g 1/2 cup freshly grated Gruyere cheese

40 g 1/3 cup panko breadcrumbs

Kosher salt and freshly ground black pepper to taste


Preheat your oven’s broiler on high and position a rack about 6 inches away from the heat source.

Grease a shallow 9×13-inch baking dish or rimmed sheet pan with softened butter, ensuring even coverage.

Season the thinly sliced zucchini with salt and pepper, and arrange them in a single layer on the prepared baking pan.

Place the pan under the broiler and cook for approximately 4 minutes, or until the zucchini begins to soften and develop a golden hue.

In a small bowl, whisk together the heavy cream, dried thyme, garlic powder, Parmigiano-Reggiano, and flour until well combined.

Pour the creamy mixture evenly over the zucchini, ensuring each slice is coated with the delectable sauce.

Sprinkle the freshly grated Gruyere cheese and panko breadcrumbs over the zucchini and sauce, creating a luscious topping.

Return the pan to the oven and broil for another 4-5 minutes, or until the cheese is melted, bubbly, and the breadcrumb crust turns golden brown.

Remove from the oven, let it cool slightly, and serve this cheesy delight while it’s still hot and bubbling!


Feel free to experiment with different types of cheese for your topping. Fontina or cheddar can be excellent alternatives to Gruyere.

For an extra kick of flavor, add a pinch of red pepper flakes to the creamy sauce.

This recipe can be easily doubled or halved to accommodate larger or smaller gatherings.

Leftovers can be refrigerated and reheated in the oven for a quick and satisfying meal the next day.


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