Ingredients
1 tbsp. unsalted butter, plus more room temperature for brushing
1 tbsp. minced garlic
1 1/2 c. heavy cream
Pinch freshly grated nutmeg
2 tsp. fresh thyme leaves
2 1/2 lb. medium zucchini, ends trimmed and thinly sliced
Kosher salt and freshly ground black pepper
6 slices cooked bacon, chopped
3 c. Sargento® Creamery Shredded Natural Cheddar Cheese (two 6-oz. bags)
Preparation
Step 1Preheat oven to 375°. Butter a 4-quart baking dish. Step 2In a small saucepan, melt the butter over medium heat. Add garlic, and cook, stirring, until fragrant but not browned, about 2 minutes. Pour in the cream and add nutmeg and thyme. Bring the cream mixture to a simmer. Reduce heat to medium-low and gently simmer, stirring frequently, until fragrant and and slightly thickened, about 7 minutes.Step 3Shingle a third of the zucchini to cover the bottom of the prepared baking dish. Season with salt and pepper. Pour ⅓ of the cream mixture evenly over top, sprinkle with ⅓ of the bacon, and 3/4 cup cheese (half a bag). Repeat one time. For the final layer, continue layering the remaining zucchini, salt and pepper, cream mixture, and bacon, then sprinkle with the remaining 1 ½ cups of cheese.Step 4Bake until bubbly and cheese is melted, 30 to 35 minutes. Let rest 10 minutes before serving.
