Cheesy Zucchini & Ham Casserole

Zucchini: 3 medium-large zucchini, sliced thinly lengthwise (about $\frac{1}{8}$ -inch thick, a mandoline slicer works best).
Ham: 4 oz (approx. 115g) cooked deli ham, sliced.
Cheese: 6 oz (approx. 170g) easily meltable cheese (like sliced mozzarella, scamorza, provolone, or Swiss).
Olive Oil: 2 tbsp.
Seasonings: $\frac{1}{2}$ tsp salt, $\frac{1}{4}$ tsp black pepper, $\frac{1}{4}$ tsp sweet paprika.
The Crispy Topping:
- Traditional: $\frac{1}{4}$ cup fine breadcrumbs + $\frac{1}{4}$ cup grated Parmesan cheese.
- Low-Carb Option: Skip the breadcrumbs entirely and use $\frac{1}{2}$ cup of freshly grated Parmesan cheese (or a 50/50 mix of Parmesan and almond flour) for a gorgeous, zero-carb golden crust!

Prep the Zucchini: Preheat your oven to 360°F (180°C). In a large bowl, gently toss the sliced zucchini with the olive oil, salt, pepper, and sweet paprika until the slices are evenly coated.
Layer the Casserole: Lightly oil an 11x7-inch (or similar sized) baking dish.
- First Layer: Arrange a layer of zucchini slices slightly overlapping to cover the bottom of the dish.
- Second Layer: Top with a layer of the sliced ham and half of your melting cheese.
- Third Layer: Lay down another layer of overlapping zucchini slices.
- Fourth Layer: Add the remaining ham and cheese.
- Final Layer: Top with one final layer of zucchini slices.
Add the Topping: Sprinkle your chosen topping (the parmesan-breadcrumb mixture or the low-carb all-parmesan topping) evenly over the top layer of zucchini. Dot the top with a few small pieces of butter if desired to help it brown.
Bake: Bake uncovered for 35 to 40 minutes. The casserole is ready when the zucchini is tender when pierced with a fork, the cheese is bubbling, and the top has a stunning golden-brown crust.
Rest and Serve: Let the casserole sit for 10 minutes before slicing. This allows the juices to settle and ensures the layers hold together beautifully when served.

Prevent Soggy Zucchini: Zucchini is naturally high in water. If you want a firmer bake, salt the zucchini slices beforehand and let them sit on paper towels for 10 minutes, then pat them dry before seasoning and layering.
Add a Touch of Herb: A tiny pinch of dried oregano or Italian seasoning sprinkled between the layers adds a wonderful aroma to the bake!