Slice the zucchini into ¼-inch thick slices and sprinkle with salt on a flat surface with paper towels. Leave the zucchini for 10 minutes to sweat the excess moisture.
Preheat the oven to 200C/400F. Arrange the zucchini slices in a baking dish.
In a saucepan, melt the butter on medium heat. Add flour and cook for 1-2 minutes. Add cooking cream and cook until the mixture starts thickening. Add spices and parmesan. Combine well and pour over the zucchini in the baking dish.
Sprinkle the cheese over the mixture, followed up with panko breadcrumbs.
Bake in the oven for 30 minutes until the casserole gets golden brown on the top.
Slice and serve warm.
Notes
TO STORE. Store the leftovers in a covered baking dish or an airtight container in the fridge for 3 to 5 days.TO FREEZE. Let the baked casserole cool completely, then store the individual servings in airtight containers in the freezer for up to 6 months. TO REHEAT. Add the leftovers to a baking dish covered with foil and reheat in a 400ºF oven for 15 to 20 minutes. Remove the foil and continue baking until the breadcrumbs are slightly crisp again.