Ingredients:

  • 1.5 lb zucchini, sliced into 1/2 inch rounds
  • 1 tsp kosher salt
  • 1 tbsp extra virgin olive oil
  • 0.5 cup heavy cream
  • 1 cup freshly grated parmesan cheese
  • 2 cloves garlic, minced
  • 0.5 tsp black pepper, freshly cracked
  • 0.25 tsp red pepper flakes

Instructions:

  1. Prep the zucchini. Slice your 1.5 lb of zucchini into consistent 1/2 inch rounds. Note: Uniformity means they all finish cooking at the exact same time.
  2. The salt sweat. Toss the rounds in a colander with 1 tsp kosher salt and let them sit for 10 minutes. Watch for the beads of water to form on the surface.
  3. Dry thoroughly. Pat every single slice dry with paper towels. Wait until they feel tacky, not slippery.
  4. Whisk the sauce. In a medium bowl, combine 0.5 cup heavy cream, 2 cloves minced garlic, 0.5 tsp pepper, and 3/4 cup of the parmesan. Whisk until the cheese is suspended in the cream.
  5. Preheat and prep dish. Get your oven to 400°F (200°C) and lightly grease your baking dish.
  6. Arrange the layers. Place the zucchini in the dish, overlapping them slightly. Drizzle with 1 tbsp olive oil.
  7. Apply the cream. Pour the parmesan emulsion over the top, using a spatula to ensure even coverage.
  8. The final topping. Sprinkle the remaining 1/4 cup parmesan and 0.25 tsp red pepper flakes over everything.
  9. The main bake. Slide into the oven for 15-20 minutes. Bake until the sauce is thick and the cheese is golden and crackling.
  10. The finish. Remove from the heat and sprinkle with 1 tbsp fresh thyme. Let it rest for 3 minutes before serving to let the sauce set.