Cheesy baked zucchini gratin

• 3 medium zucchinis, sliced into thick strips
• 240 ml heavy cream or bechamel sauce
• 240 ml shredded mozzarella or gouda cheese
• 120 ml grated Parmesan cheese
• 2 cloves garlic, minced
• 15 ml butter
• Salt and black pepper to taste
• A pinch of nutmeg (optional)

1. Preheat your oven to 400°F (200°C) and grease a glass baking dish with butter.
2. Slice the zucchinis lengthwise into uniform strips and pat them dry with a paper towel to remove excess moisture.
3. Arrange the zucchini strips in the baking dish in slightly overlapping layers.
4. In a small bowl, mix the heavy cream, minced garlic, salt, pepper, and nutmeg.
5. Pour the cream mixture evenly over the zucchinis.
6. Sprinkle the shredded mozzarella and Parmesan cheese generously over the top.
7. Bake for 25-30 minutes until the zucchini is tender and the cheese topping is golden brown and bubbly.
8. Let it rest for 5 minutes before serving to allow the sauce to thicken.

Serve as a side dish alongside roasted chicken or a grilled steak. It also pairs beautifully with a fresh green salad for a lighter vegetarian meal.