Ingredients:

  • 2 lbs zucchini, sliced into 1/4 inch rounds
  • 2 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 4 oz goat cheese, softened
  • 1/4 cup heavy cream
  • 2 tbsp fresh basil, finely chopped
  • 1 tbsp lemon juice
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp panko breadcrumbs
  • 1 tsp melted butter

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large bowl, toss the sliced zucchini with olive oil, minced garlic, salt, and pepper until lightly coated.
  2. In a small bowl, mash the softened goat cheese with heavy cream and lemon juice until the texture is velvety and smooth, then stir in the chopped basil.
  3. Layer half of the zucchini in a 9x9 inch baking dish. Dollop half of the goat cheese mixture over the top, spreading it gently with a spoon.
  4. Add the remaining zucchini and top with the rest of the cheese blend.
  5. In a small bowl, mix the Parmesan, melted butter, and panko, then sprinkle evenly over the top of the casserole.
  6. Bake for 40–45 minutes until the edges are bubbling and the top is a deep mahogany brown.