Preheat the oven to 400°F and lightly grease a small baking dish with olive oil or butter.

Wash the zucchinis, trim the ends, and slice them into 0.25 inch thick rounds.

Grate the cheese on a small or medium grater and set it aside.

Heat the butter and olive oil in a skillet over medium heat until the butter melts.

Add the minced garlic and cook for 30 to 60 seconds, stirring, until fragrant but not browned.

Place the sliced zucchini in a large bowl and pour the hot garlic butter mixture over it.

Add salt, black pepper, and, if using, herbes de Provence and sweet paprika, then gently toss to coat all slices.

Arrange the coated zucchini slices in the prepared baking dish in a single layer or slightly overlapping.

Sprinkle the shredded cheese evenly over the zucchini.

Bake for 20 to 25 minutes until the zucchini is tender when pierced with a fork and the cheese is melted and lightly golden.

Remove from the oven and let stand for 3 to 5 minutes, then serve hot as a main or side dish.