2 Tbsp. butter (plus more for buttering pan)
2 Tbsp. all-purpose flour
1 1/2 cups whole milk
2 cups shredded cheddar cheese, divided
1/2 cup freshly grated Parmesan
Salt Freshly ground black pepper
Pinch nutmeg (optional)
3 medium zucchini, sliced crosswise into 1/4” coins
Directions
Preheat oven to 375° and butter a medium casserole dish.
In a large skillet over medium heat, melt butter. Whisk in flour and cook until flour is golden and starts to bubble, about 1 minute more. Add milk and stir until mixture comes to a simmer. Boil until slightly thickened, about 1 minute.
Turn off heat and add 1 cup cheddar cheese and Parmesan. Stir until cheese has melted, then season with salt, pepper and nutmeg.
Add a layer of zucchini to the baking dish, overlapping the zucchini slices. Season with salt and pepper and pour about one-third of the cream mixture over zucchini. Sprinkle some of the remaining cheddar on top.
Make two more layers with remaining zucchini slices, cream mixture and cheese. Bake until bubbly and golden on top, 23 to 25 minutes.
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