Gratinato with zucchini and tomatoes

1. Melt butter in a pan.
2. Add flour and whisk to avoid lumps. Stir constantly until mixture is pale brown.
3. Slowly add milk while whisking.
4. Add salt and pepper.
5. Continue to whisk until mixture becomes thick enough to coat the back of a spoon.

Gratin:

1. Pour béchamel in bottom of baking dish.
2. Alternate zucchini and tomato to fill dish in a fan formation until entire dish is filled.
3. Sprinkle over bread crumbs, parmigiano, thyme and lemon zest.
4. Bake at 325F for 30 minutes until vegetables are soft and crust is golden brown.