Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Thinly slice the zucchini using a sharp knife or mandoline for even, delicate rounds. Place the slices in a bowl and set aside.
In a small bowl, whisk together sour cream, minced garlic, chopped dill, and a pinch of salt and pepper to create a creamy herb mixture.
Drizzle olive oil over the zucchini slices and gently toss to coat evenly. Season with additional salt and pepper to taste.
Spread a thin layer of the sour cream-herb mixture at the bottom of the prepared baking dish.
Arrange a layer of zucchini slices over the herb mixture, overlapping slightly for a neat, even layer.
Sprinkle a portion of shredded cheese over the zucchini layer, followed by a few more dollops of the sour cream mixture.
Repeat the layering process—zucchini, cheese, sour cream—until all ingredients are used, finishing with a cheese layer on top.
Place the casserole in the oven and bake for about 20 minutes, until the top is golden brown and bubbling.
Remove from oven and let it rest for 5 minutes before serving. The top should be crispy, and the inside tender and creamy.
Serve slices warm, garnished with extra dill if desired, to enjoy the fresh, summery flavors and crispy top.
