Prep the zucchini

Start by slicing the zucchini into ¼-inch rounds. Sprinkle salt on each slice and let them rest for about 15 minutes. This step is super important—it draws out excess moisture so your dish doesn’t turn into a watery mess. After 15 minutes, pat the slices dry with paper towels.

Arrange and prepare the dish

Butter a baking dish and arrange the zucchini slices in a single layer or overlapping slightly. This step is where the dish starts to come together—it’s like building the foundation of a delicious masterpiece.

Make the sauce

Melt the butter in a saucepan over medium heat, then stir in the minced garlic. Let it cook for about 20 seconds, just until fragrant. Now, whisk together the heavy cream, sour cream, Italian seasoning, onion powder, salt, pepper, and ½ cup of Parmesan cheese in a bowl. Slowly pour this mixture into the saucepan, whisking constantly to avoid curdling. Once it starts to bubble, stir in ½ cup of mozzarella and let it melt into the sauce. You’ll know it’s ready when the sauce is smooth, thick, and creamy.

Assemble and bake

Pour the sauce evenly over the zucchini in the baking dish, giving the dish a little shake to ensure it spreads evenly. Top with the remaining Parmesan and mozzarella cheese. Bake in a preheated oven at 425°F for 18-22 minutes, until the top is golden and bubbly. Let it cool for 5-10 minutes before serving. Trust me, it’s worth the wait—those extra minutes help the sauce set up perfectly.