Scalloped Zucchini

A little lighter than your average gratin.

2 Tbsp. butter (plus more for buttering pan)
2 cloves garlic, minced
2 Tbsp. flour
1½ cup whole milk
1½ cup Gruyère cheese, shredded, divided
½ cup Parmesan cheese, grated
sea salt
black pepper, freshly ground
pinch of nutmeg
4 medium zucchini, sliced crosswise into ¼” coins
2 tsp. fresh thyme, chopped

Garnish:
fresh parsley, chopped

Preheat oven to 375°F and butter a medium casserole dish.

In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. 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 Gruyère 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 Gruyère on top, then sprinkle thyme on top of cheese.

Make two more layers with remaining zucchini slices, cream mixture, cheese and thyme. Bake until bubbly and golden on top, 23-25 minutes.

Garnish with parsley and serve warm.

Makes 6 servings.