Preheat oven to 375°F (190°C)

Slice zucchini evenly into thin rounds

Place zucchini in a bowl and sprinkle with salt

Let sit for 20–30 minutes to release moisture

Drain and squeeze zucchini thoroughly using a towel

Melt butter in a skillet over medium heat

Add garlic and sauté until fragrant

In a bowl, combine zucchini with cream, garlic butter, and seasonings

Stir in half of the mozzarella and cheddar cheese

Transfer mixture into a greased baking dish

Spread evenly and top with remaining cheese and parmesan

Bake for 40–45 minutes until bubbly and golden on top

Let cool slightly before serving for best texture