Ingredients:
For the zucchini:
3 medium zucchinis, sliced into 1/4-inch rounds
1 tablespoon olive oil
1 teaspoon Salt
1/8 teaspoon pepper
For the cheese sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1½ cups whole milk
1 teaspoon garlic powder
1 teaspoon Salt
pepper to taste
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
For topping:
1/2 cup mozzarella cheese, shredded
1 tablespoon fresh parsley, chopped (garnish)
Preheat the oven to 400°F. Lightly grease a medium-sized baking dish with butter or non-stick spray.
Toss the zucchini slices with olive oil, a pinch of salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 10 minutes to remove excess moisture. Remove and set aside.
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly, until it forms a smooth roux.
Gradually whisk in the milk, stirring constantly to avoid lumps. Add garlic powder and a pinch of salt and pepper. Simmer gently for 3-4 minutes until thickened.
Stir in the cheddar and Parmesan cheeses. Mix until melted and smooth, then remove from heat.
Layer half the roasted zucchini in the baking dish. Pour half the cheese sauce over it. Repeat with remaining zucchini and cheese sauce.
Top with shredded mozzarella and bake for approximately 20-25 minutes, until golden and bubbly.
Broil for an extra 1 or 2 minutes at the end if you want extra browning on top.
Garnish with finely chopped parsley and let rest
