4 or 5 medium zucchinis

1 large potato or 2 medium

Swiss & gruyere cheese grated (or Parmesan depending on your taste)

3 spoons bread crumbs

For the béchamel sauce :

1/4 cup butter = 4 Tbsps

6 Tbsps flour 

6 cups milk (hot)

Salt +  1 tsp. Nutmeg 

Heat the milk

Melt the butter, add flour and stir for about 2 minutes

Add the hot milk gradually, mixing non stop with a whisk.

Once it starts bubbling continue for 2 minutes (if using it for any pasta) otherwise whisk for some more minutes to thicken.

Add salt and nutmeg, whisk and set aside.

Wash and boil the zucchinis until slightly tender

While waiting for them to cool, peel the potato and slice it very thin as for potato chips

Cut the zucchinis lengthwise into 3 slices 

Place them in your tray (or pyrex) in a single row, cover them with the thin sliced potatoes and sprinkle some grated cheese on top.

Pour the béchamel sauce evenly on top.

Put the grated cheese on top of it and cover it with bread crumbs.

Cover the tray in aluminum foil and bake in 350 F. Hot oven for about 40 minutes. Uncover and keep on baking for about 20 minutes or until it is golden brown.

Note of the cook : 

Instead of zucchini you may use any other vegetable you like, as cauliflower or brussels sprouts preparing them the same way .