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Slice zucchini into ¼” slices.
Place slices on paper towels, in a single layer.
Add about 1 tablespoon of salt over the top.
Let it sit for about 15 minutes.
Wipe excess water and salt from zucchini.
Add half of your zucchini to a greased 2qt casserole dish.
Top with ½ cup Parmesan and ¼ cup mozzarella.
Top with the rest of zucchini.
In a measuring cup, mix together heavy cream, grated garlic, Italian seasoning, pepper and salt.
Pour over zucchini.
In another bowl mix together remaining ½ cup Parmesan cheese and ¼ cup mozzarella and panko.
Add mixture to the top of zucchini.
Bake in a preheated 425°f oven for 25 minutes or until top is browned and cream mixture is bubbling.
Allow to cool for 15-20 minutes before serving!