2 large zucchini, sliced 1/4 inch thick
1 onion, diced
1/2 teaspoon dried thyme
2 tablespoons unsalted butter
2 tablespoons flour
1 cup milk
1/8 teaspoon grated nutmeg
1 cup breadcrumbs
1 cup grated parmesan cheese
1 tablespoon olive oil
Salt and pepper
Heat oven to 400. Spray an 8 inch square baking dish with cooking spray.
Place zucchini in a single layer on paper towels. Sprinkle evenly but lightly with salt and let sit 10-15 minutes. Blot and press the zucchini to remove excess moisture.
Melt butter in a large skillet over medium heat. Add onion and thyme and a pinch of salt. Cook, stirring often, until onion is softened and lightly golden, about 8 minutes. Add zucchini slices and cook 8 more minutes, until some of the slices are turning golden.
Sprinkle flour over and stir until all dry flour is absorbed. Pour in milk and add nutmeg. Stir until the sauce is fully boiling and thickened. Remove from heat. Taste and add salt and pepper as desired.
Scrape into the baking dish. In a small bowl, combine breadcrumbs, cheese, and olive oil. Toss to combine. Spread evenly over the zucchini mixture.
Bake at 400 for 15 minutes until breadcrumb topping is golden and crisp. Serve.
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