• 2-3 Zucchini
• 2-3 Yellow Squash
• 1 Pepper
• 3 Garlic Cloves, Minced
• 1 Stick of Butter
• 1/2 Cup Flour
• 3 1/2 Cups Whole Milk
• 1 Tbsp Basil
• 1 Tbsp Oregano
• Salt and Pepper
• Olive Oil
• 3 Cups Whole Milk Mozzarella
• 1 Cup Shredded Parmesan
• 1 Cup Panko Bread Crumbs

Method-

Thinly slice the squash and zucchini and sprinkle with salt. Place is a strainer for about 10 minutes and then pat dry with a paper towel.

While you wait, melt the butter in a medium sauce pan and whisk in the flour until smooth. Cook over low for two minutes then add in the milk. Add herbs and salt and pepper to taste. Heat for about 10 minutes over medium heat, stirring often until thickened.

In a large skillet, add enough oil just to coat the bottom. Sautee the squash, zucchini, garlic and peppers for about 5 minutes or just until starting to cook.

Spray a 9×13 pan with pan release and pour in about a cup of the cream sauce. Add half of the veggies and top with half a cup of parm and a cup of mozz. Layer on the rest of the veggies and then the rest of the sauce. Top with remaining cheeses and then the bread crumbs.

Bake at 325 for 30 minutes. Allow to cool for about 10 minutes before serving!