Prep your ingredients before you begin.
1
Add a single layer of zucchini rounds to the bottom of a greased casserole dish. Set aside.
2
Cook the shallot and garlic in 1 Tbsp butter over med-high heat for 2-3 minutes. Stir often.
3
Add the heavy cream and boil for 1 minute. Stir in the Parmesan + 1/2 cup of Gruyere.
4
Pour half the sauce over the zucchini rounds. Repeat with a second layer of zucchini and sauce.
5
Combine the almond flour with 2 Tbsp melted butter with a fork until crumbs form.
6
Top zucchini with almond crumbs and remaining 1/2 cup shredded Gruyere cheese.
7
Bake at 400F for 20 minutes or until lightly browned and zucchini is fork-tender.
8
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