More often than not, zucchini recipes are quick, easy and budget-friendly. Zucchini in cream sauce is no exception. Yes, the cost of heavy cream can bite a bit. But it is worth it, but to save and take less fat - I do not recommend it, they will separate in the process of baking and the sauce will be ruined.Thanks to its neutral flavor, zucchini reveals new notes every time, depending on the ingredients used and variations in preparation. We will use a win-win combination of zucchini and garlic. Cream and cheese will give sweetness and saltiness, respectively, and thyme will add interesting accents to the flavor.
Preheat the oven to 180 ℃ /360 ℉, top-bottom mode.
Slice the zucchini into little more than 1 cm thick slices.
Heat a frying pan, add neutral vegetable oil and fry the zucchini in batches, until crispy on both sides. Transfer to a plate.
Grate the cheese on a coarse grater. Add half of the cheese to the cream. Add a pinch of thyme and finely grated or minced garlic. Stir to combine.
Place the zucchini overlapping each other in a baking dish. Salt the zucchini and sauce. Pour sauce over zucchini and sprinkle remaining cheese on top.
Bake the zucchini for 20-25 minutes, the benchmark for readiness is the melted cheese.