How to Make It
- Melt 2 tablespoons of butter in a large pan over medium heat. Preheat the oven to 350 degrees F.
- Add the zucchini and onion to the pan and cook for 5-6 minutes or until vegetables are tender. Season with salt and pepper to taste.
- Remove the zucchini mixture from the pan and place in a bowl. Cover to keep warm.
- Wipe out the pan with a paper towel.
- Melt the remaining 2 tablespoons of butter in the pan. Add the flour and whisk to combine.
- Cook the flour mixture for 1 minute, stirring constantly.
- Whisk in the milk and cook for 2-3 minutes. Add the cream, thyme and salt and pepper to taste.
- Cook the sauce for an additional 2 minutes or until just thickened.
- Coat a 6 cup baking dish with cooking spray.
- Place 1/4 of the sauce in the bottom of the pan.
- Add 1/3 of the zucchini mixture.
- Top the zucchini mixture with 1/4 of the sauce and 1/3 of the cheese.
- Continue layering the zucchini, sauce and cheese.
- Sprinkle the breadcrumbs over the top of the final layer.
- Bake for 20 minutes or until cheese has melted and breadcrumbs are golden brown.
- Sprinkle with parsley and serve.
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