Cut the ends off the zucchinis and then slice the zucchinis into about 1" quarter rounds.*

Fill a medium-large saucepan halfway full with water. Bring the water to a boil over high heat.

Add the zucchini and reduce the heat to medium-high. Simmer the zucchini, uncovered, for 8 to 10 minutes or until opaque and tender enough to easily insert a fork into the rounds. Drain and set aside.

In a large pan, simmer heavy cream. Add cream cheesy and mustard until smooth.

Stir in 1 cup of cheese, salt, and pepper until completed combined. Then add remaining cheese and stir until the cheese has completely melted.

Pour in drained, boiled zucchini and stir to combine.