Slice zucchini into rounds and set aside, and shred cheese if not pre-shredded and set aside.

In a medium heat sauce pan add butter and garlic and cook until fragrant.

Add the heavy whipping cream and combine.

Slowly add the fontina cheese allowing it to melt before adding more and continuously stirring.

Add half the parmesan to the sauce pan and continue to stir.

Add the xanthan gum, season with salt and pepper and stir for additional 2 minutes as the sauce thickens.

TIP: For the dish we used our 6 inch skillet.

Layer some of the fontina cheese mixture into the bottom of the skillet and make a layer of zucchini on top. Sprinkle with some cheese and season with salt and pepper.

Repeat the process until all the fontina mixture, zucchini and parmesan is used ensuring to save some parmesan to sprinkle on the top before place in the oven.

Bake at 375 until the cheese is golden brown on top, about 22-25 minutes.