Preheat your oven to 375°F (190°C).
Wash and slice the zucchini into thin rounds, about 1/4 inch thick. Wash the Yukon Gold potatoes and slice them to match the thickness of the zucchini.
In a mixing bowl, combine the heavy whipping cream, minced garlic, sea salt, 1/4 tsp black pepper, dried oregano, and 1 cup of shredded Parmesan cheese. Whisk until well combined and smooth.
In your greased baking dish, start layering the zucchini and potato slices, alternating between them. Pour the creamy sauce over the top.
Sprinkle the remaining 1/2 cup of shredded Parmesan cheese evenly over the top.
Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 45 minutes.
After 45 minutes, carefully remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
Remove the dish from the oven and let it cool for a few minutes. Garnish with chopped chives or green onions before serving.
