2 cupsfreshly shredded white cheddar cheeseabout 4 ounces
¼cuppanko bread crumbs
Preheat oven to 375 degrees. Slice zucchini and then lay in a single layer on a paper towel. Sprinkle with salt. Let sit 5-10 minutes.
While zucchini releases water, make cheese sauce. Melt 3 tablespoons butter in a sauce pan. Once melted, add flour and whisk until a roux forms. Add half and half and stir consistently until a thick white sauce forms.
Once sauce is thick enough to coat the back of a spoon, add 1/2 teaspoon salt, pepper, garlic powder, and a pinch of nutmeg. Turn off the heat. Add cream cheese and parmesan cheese and whisk until melted. Add shredded white cheddar cheese and whisk until melted.
Using paper towels, pat the zucchini dry. Stack the zucchini in a circular pattern in a round casserole dish. Every 3 layers, add a ladle full of cheese sauce. Repeat with remaining zucchini. Pour any remaining cheese sauce over the top.
Sprinkle with panko breadrumbs and bake 40-45 minutes, or until golden brown and bubbling. Rest 5 minutes and serve warm.
Nutritional information is approximate using an online calculator.