Step 1

Preheat oven to 400 degrees.

Step 2

Place the sliced zucchini on a flat surface with towels or paper towels. Sprinkle both sides of the zucchini with salt.

Step 3

Allow the zucchini to sit for 30 minutes. This will sweat out the excess moisture of the zucchini. Skipping this step will result in a watery dish. After the 30 minutes. Blot and wring out any excess moisture.

Step 4

While the zucchini rests, prepare the filling for the dish. Heat a saucepan on medium heat and add the butter.

Step 5

When melted, add the garlic and cook for a couple of minutes until fragrant.

Step 6

Add in the cream cheese, whipping cream, Parmesan reggiano, and 1/2 cup shredded cheddar cheese. Stir. Add in the onion powder, salt, and pepper to taste. Taste the sauce repeatedly and adjust the flavor to taste as needed.

Step 7

Stir continuously until the cheese has melted.

Step 8

Remove from the heat and set aside.

Step 9

Arrange the zucchini in rows throughout a 9x13 baking dish. Drizzle the cheese sauce throughout.

Step 10

Sprinkle the remaining 1/2 cup of shredded cheddar and the mozzarella throughout the pan.

Step 11

Bake (uncovered) for 30-35 minutes until golden brown. If you like a crisp top, a couple of minutes before the dish has finished baking, turn on the Broil function on the oven. Broil for 1-3 minutes until the top has crisped.

Step 12

Cool before serving.