5-6 med size zucchini
1/2 c Parmesan cheese, shredded
1 c panko bread crumbs
1 c heavy cream
2 cloves garlic, crushed
3-4 sprigs fresh thyme
salt & pepper to taste
Heat cream in a small sauce pot with garlic and thyme just until it starts to boil. Remove and set aside.
Wash & slice zucchini in 1/8 inch thick rounds.
In a buttered baking dish, layer zucchini, salt, pepper, sprinkle with Parmesan cheese, panko bread crumbs drizzle with heavy cream. Repeat layers until the pan is almost full. Finish the top with bread crumbs, Parmesan cheese and a drizzle of olive oil.
Bake in a 350 degree preheated oven for 20-25 minutes or until golden brown and bubbly. Refrigerate leftovers.
Once I try this recipe, I will update posting with photos and a rating.