Preheat oven to 400℉ (200℃) and grease or oil a 9x13 inch or 2-quart casserole dish.
Slice zucchini and yellow squash into ¼ inch slices. Place half of the squash slices on the bottom of the dish.
In a mixing bowl, combine heavy cream, sour cream, Parmesan cheese, dried minced onion, garlic powder, dried thyme leaves, salt, and black pepper. Whisk together until thoroughly combined.
Pour half of the creamy mixture over the layer of squash. Sprinkle with half (⅓ cup) of the shredded Jack or cheddar cheese. Sprinkle with half (1 tablespoon) of the pork panko.
Layer squash slices on top to make a second layer. Pour the remaining half of the creamy sauce over the top layer of squash.
Sprinkle with remaining shredded Jack or Cheddar cheese and remaining pork panko.
Bake in the oven for 30 to 35 minutes until lightly browning. Remove from oven and put the oven on low broil and broil for 1 to 2 minutes until the top layer is golden brown.
Remove from oven and serve.
Notes
*Nutritional Data are Only Estimates Based on the Products I used*Servings:6, Serving Size: 5 ounces, Net Carbs per Serving: 5g,Amounts Per Serving-