Combine grits, half cup of cream, garlic, salt, and pepper in a small saucepan.

Bring to a boil, then simmer over low heat, stirring often, until grits are tender (15-20 minutes).

Preheat oven to 350 degrees Fahrenheit.

Blend remaining cream with eggs, nutmeg, salt, and pepper.

Butter the inside of 4 ramekins.

Spoon equal amounts of grits into each ramekin.

Smooth the grits over.

Sprinkle each portion with 1 tablespoon of Parmesan.

Add 1 tablespoon of grated zucchini and 1/4 teaspoon of chives to each ramekin.

Pour an equal amount of cream mixture into each ramekin.

Place the ramekins in a baking dish and pour boiling water around them to create a water bath.

Bake in the oven for 20-25 minutes, or until the custard is set.

Unmold and serve.