Cut the zucchini into 1 inch (2.5cm) slices and then cut each piece into 4. Place the zucchini pieces onto a platter or tray and sprinkle with 2 tablespoons (30ml) Kosher salt. Place zucchini in a colander over a plate and let sit for 20 minutes to release moisture. Rinse and pat dry removing all the moisture.
Add 3 tablespoons (45ml) of olive oil to a dutch oven or large saucepan. Over medium high heat, add the zucchini and sauté for 2-3 mins. Turn the heat to medium-low. Add fresh thyme and cover with lid and cook for 8-10 mins, stirring occasionally. Remove the zucchini and place in a colander lined with a paper towel. Let sit for 10 minutes and then gently squeeze out any excess moisture.
Add the zucchini to the greased baking dish. Add cream, ⅓ of the cheese, nutmeg and season with salt and pepper. Gently toss to mix and press zucchini back into the bottom of the pan. Top with remaining cheese and bake for 15-20 minutes or until the cheese is melted and slightly golden brown. Serve immediately.
Cut the zucchini into 1 inch (2.5cm) slices and then cut each piece into 4. Place the zucchini pieces onto a platter or tray and sprinkle with 2 tablespoons (30ml) Kosher salt. Place zucchini in a colander over a plate and let sit for 20 minutes to release moisture. Rinse and pat dry removing all the moisture.
Add 3 tablespoons (45ml) of olive oil to a dutch oven or large saucepan. Over medium high heat, add the zucchini and sauté for 2-3 mins. Turn the heat to medium-low. Add fresh thyme and cover with lid and cook for 8-10 mins, stirring occasionally. Remove the zucchini and place in a colander lined with a paper towel. Let sit for 10 minutes and then gently squeeze out any excess moisture.
Add the zucchini to the greased baking dish. Add cream, ⅓ of the cheese, nutmeg and season with salt and pepper. Gently toss to mix and press zucchini back into the bottom of the pan. Top with remaining cheese and bake for 15-20 minutes or until the cheese is melted and slightly golden brown. Serve immediately.
