Grams change with the number of servings; the carbs in each serving stay the same.

Weigh everything first and heat the oven to 375 °F (190 °C).

Lay the zucchini slices on paper towels, salt them and leave 20 to 30 minutes, then pat dry.

Grease the baking dish with 10 g of the butter and arrange the zucchini in it.

Melt the rest of the butter with the garlic powder in a small pan over medium heat (season here if you like).

Whisk in the cream, then the cheddar and 70 g of the parmesan until smooth.

Pour the sauce over the zucchini and sprinkle the last 20 g of parmesan on top.

Bake 15 to 20 minutes, until browned and the zucchini edges are soft. Cut into 8 equal pieces (weigh the dish to make them even).

To make ahead: stop before baking, cool, wrap in foil and keep in the fridge up to 3 days, then bake.