INGREDIENTS
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2 tbsp. butter (plus more for buttering pan)
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2 cloves garlic, minced
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2 tbsp. flour
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1 1/2 c. whole milk
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1 1/2 c. shredded Gruyère, divided
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1/2 c. freshly grated Parmesan
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kosher salt
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Freshly ground black pepper
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pinch of nutmeg
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4 medium zucchini, sliced crosswise into 1/4” coins
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2 tsp. chopped fresh thyme
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Chopped fresh parsley, for garnish
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