Step 1

Cut the zucchini into 1/4 inch thick coins and transfer to a colander. Sprinkle 2 teaspoons of salt over the top and toss until all the zucchini is coated. Place the colander over a bowl to catch the liquid and leave for 30 minutes.

Step 2

Rinse the zucchini and dry well with paper towels. Set aside.

Step 3

Preheat the oven to 375°F and generously butter a 9x13 casserole dish. Set aside.

Step 4

Melt the butter in a large skillet over medium heat. add the minced garlic and sauté until fragrant, about 1 minute. Sprinkle in the flour and cook, whisking constantly, until the flour turns golden and begins to bubble, about 1 minute.

Step 5

Gradually pour in the half and half, stirring continuously. Allow the mixture to come to a simmer and cook until it thickens slightly, about 1 minute. Remove from the heat.

Step 6

Add 1 cup of the shredded cheddar and all of the grated Parmesan to the skillet. Stir until the cheeses have melted completely. Season the cheese sauce with salt, black pepper, and nutmeg (to taste).

Step 7

Arrange a layer of zucchini slices in the prepared casserole dish, overlapping slightly. Pour about one-third of the cheese sauce evenly over the top. Scatter a portion of the remaining cheddar over the sauce, followed by a sprinkling of fresh thyme.

Step 8

Repeat the layering process two more times, using the remaining zucchini slices, cheese sauce, cheddar, and thyme.

Step 9

Bake for 25-30 minutes, or until the top is golden brown and the sauce is bubbling. If desired, broil the dish for a few minutes to get a nice golden finish.

Step 10

Remove the dish from the oven and let cool for 5-10 minutes. Garnish with freshly chopped parsley and serve warm. Enjoy!