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Preheat your oven to 375°F (190°C).
Slice the zucchinis into thin rounds and lay them on paper towels to absorb excess moisture.
Whisk together the heavy cream, eggs, minced garlic, dried oregano, dried thyme, salt, and black pepper to prepare the custard mixture.
Grease a baking dish and layer zucchini slices, mozzarella, and Parmesan cheese to assemble the casserole.
Pour the custard mixture over the layers, ensuring even distribution.
Bake in the preheated oven for 25-30 minutes until the top is golden brown and the custard is set.
Let the casserole cool slightly, garnish with chopped fresh parsley, and serve.