Preheat the oven to 190°C (375°F).

Prepare the zucchini: Wash and slice the zucchini into your preferred shape, keeping them around 1/4 inch thick for even cooking.

Sauté the chicken and vegetables: Heat olive oil in a skillet over medium heat. Add the chicken slices and cook until golden brown on both sides. Remove the chicken and set it aside for later.

Sauté the remaining vegetables: Add the sliced mushrooms and diced carrots to the pan where the chicken cooked. Sauté for 5-7 minutes, or until the mushrooms soften and the carrots achieve a tender-crisp texture. Then, add the minced garlic and cook for another minute, stirring constantly.

Combine everything: In a large bowl, gather the sliced zucchini, cooked chicken, sauteed vegetables, and heavy cream. Season generously with salt, black pepper, and paprika to your taste.

Assemble and bake: Spread the zucchini mixture evenly in a baking dish. Top it with the shredded cheese. Bake in the preheated oven for 20-25 minutes, until the zucchini is tender and the cheese is melted and bubbly.

Optional - Broil for a crisp finish: If you prefer a crispier cheese topping, preheat your broiler to high. Broil the dish for 1-2 minutes, keeping a close eye to ensure the cheese reaches a golden brown color without burning.