Recipe Ingredients
- 1 tablespoon Land O’Lakes® Unsalted Butter, plus more for greasing the pan
- 2 garlic cloves, minced
- 1 1/2 cups Darigold® 40% Heavy Whipping Cream
- A pinch of freshly grated nutmeg
- 3 fresh thyme sprigs
- 2 1/2 pounds zucchini, ends trimmed and thinly sliced into rounds
- 6 slices cooked bacon, crumbled
- 3 cups Sargento® Shredded Cheddar Cheese
Recipe Directions
- Preheat the oven to 375°F. Butter a 3-quart baking dish.
- In a small saucepan, melt the 1 tablespoon of butter over medium heat. Add the garlic and cook, stirring constantly, for 2 minutes. Pour in the cream and add the nutmeg and thyme sprigs. Bring the cream to a boil, reduce the heat to medium-low and simmer until thickened, about 8 minutes. Remove the thyme sprigs and discard.
- Lay half of the zucchini rounds, shingled in rows, to cover the bottom of the prepared baking dish. Season with salt and pepper and pour 1/3 of the cream over the zucchini. Sprinkle 1/3 of the crumbled bacon and 1 cup of the shredded cheese over top. Repeat the process one time; zucchini, cream and bacon. Sprinkle the top with the remaining shredded cheese.
- Bake until the cheese is melted and bubbly, about 30 minutes. Let rest for 10 minutes before serving.
