Method

Sauté courgettes

1. Heat about 1 tbsp oil in pan over medium heat.
2. Wash courgettes and cut in 1/2 cm thick (0.2 inches).
3. Add courgettes to the pan, with a generous pinch of salt. Sauté for 40min, stirring occasionally. You want to courgettes to partially brown and break down but not burn (see picture 1 below).

Whilst courgettes cook, make béchamel (white sauce)

1. Stir flour and 2 tbsp olive oil in a saucepan over medium heat. Cook for approx. 2 min to cook flour stirring constantly to avoid browning.
2. Add 1/4 cup of milk whisking to combine well. Progressively add the rest of the milk whisking constantly to avoid lumps. Cook about 5min, stirring frequently until the sauce coats the back of a spoon. It should be a thicker consistency as zucchinis will render a bit of water in the sauce.
3. Season with salt, pepper and nutmeg. Careful not to oversalt at this stage, the courgettes are quite salty and cheese will add more salt.
4. Off the heat add 1/2 cup of cheese, reserving the other 1/2 cup for later.

Assemble and finish

1. Once ready add courgettes to sauce. Mix well and adjust seasoning to taste.
2. Place the mix in an oven safe dish and top with remaining cheese.
3. Broil for 5min in the oven, until the cheese starts to brown.
4. Serve warm and enjoy!