Cheesy vegetables with a crust of parmesan breadcrumbs? Yes, please. This recipe can be shrunk or stretched depending on the size of your zucchinis, your baking dish, or your appetite.
2 tbsp butter plus 1 tbsp for topping
2 tbsp flour
2 C milk
3-4 zucchini sliced thin (3+ cups)
1 C Gruyère or Fontina, grated
1/2 C parmesan
1 C bread crumbs (any kind, even Italian seasoned works)
Salt and Pepper
Preheat oven to 375°. Layer sliced zucchini (salt and pepper each layer to taste), bread crumbs, cheese, then bechamel a few times ending with the breadcrumbs and cheese. Dot with butter and place in hot oven for 40-60 minutes or until brown and bubbly depending on the size of your slices of zucchini or how deep your casserole dish is. To check doneness, stick a knife into the center and see if your zucchini are tender. If your topping starts getting too brown, cover with foil and remove to crisp it the last 5 minutes.