Ingredients / Equipment:

6 medium sized zucchinis and yellow squash of your choice

2 medium shallots

2 cloves garlic, minced

2 TBSP EVOO

1/4 cup butter

1/4 cup flour

3 1/2 cups whole milk

3/4 cup basil, chopped fine

2 1/2 cups of shredded mozzarella and/or gouda

1/3 cup parmesan

1 cup breadcrumbs

salt and pepper to taste

Large sauce pan

Large baking dish

Instructions:

Cut your zucchini and squash into 1/4 inch thick rings.

In your saute pan, heat up EVOO and cook down shallots with some garlic. Remove from pan and set aside.

Melt butter over medium heat. add flour and whisk for approximately 1 minute. Next, gradually whisk in milk. Bring to a boil, continuing to whisk then reduce to medium heat and simmer until the sauce thickens, about 5 minutes. Whisk in your basil and salt and pepper.

Put a layer of zucchini on the bottom of the pan. Top with a layer of shredded cheese and shallots. Carefully ladle your sauce on top. Repeat these steps until you have filled your baking dish and used all your ingredients.

Cover with foil and bake for 35-40 minutes.

Sprinkle parmesan on top and add your bread crumbs and bake for another 10-15 minutes.

Notes: 

You can have fun with different cheeses! Try adding ricotta to make it more lasagna-like, goat cheese for some tang.

You can leave off the breadcrumbs and make it gluten free.

You can top with some bacon or pancetta too!