Preheat your oven to 375°F (190°C).

In a large skillet over medium heat, add olive oil and sauté chopped zucchini, bell peppers, and onion for 5-7 minutes.

In a mixing bowl, combine heavy cream or coconut milk with desired seasonings, then mix in sautéed vegetables.

Transfer the vegetable and sauce mixture into a greased baking dish, spreading it out evenly.

Sprinkle cheddar cheese over the mixture, then top with breadcrumbs or gluten-free alternatives.

Bake for 25-30 minutes until the top is golden brown and bubbly.

Let the casserole cool for about 5 minutes before serving.