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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

  1. Preheat the oven to 375°F. Butter a 3-quart baking dish.
  2. 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.
  3. 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.
  4. Bake until the cheese is melted and bubbly, about 30 minutes. Let rest for 10 minutes before serving.

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