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PdfPosition a rack in the center of the oven and preheat it to 375F.
In a large bowl, combine the zucchini and basil oil. Do a few big mixes so the medallions are coated, then mix in the cream. Season with salt.
In a food processor, pulse together the bread crumbs and basil for 30 seconds to a minute, until all the basil is chopped into the same size as the bread crumbs.
In a 8 by 8-inch baking dish, spread out half the zucchini in an even layer. Add I cup of the bread crumbs on top, then top with the remaining zucchini. Pour over any remaining cream from the bowl. Top with the remaining 1 cup bread crumbs and add a few cracks of black pepper.
Bake until the cream at the edges is beginning to turn a golden brown, 40 to 50 minutes. If you notice your bread crumbs are getting a touch too brown, tent the pan with aluminum foil.
When it's out of the oven, wait until it's no longer bubbling, then serve warm.