Zucchini White Parmigiana

Instructions

• Cut zucchini in thin slices with a mandolin (and mind you don't chop your fingers like me!)grill them for just a few minutes until you get grid marks on them coat them in a mixture of breadcrumbs and seasoning, this will help prevent release of moisture and a soggy parmigiana
• Prepare your favourite vegetable-based béchamel. I made mine with margarine and flour for the roux, added oat milk, grated nutmeg and seasoning until it thickened.
• Put some béchamel on the bottom of the oven-proof dish (I chose single serving dishes), and create layers of white onion slices, breaded zucchini slices and béchamel, until you create at least 3 layers.
• Transfer into a hot oven for 20mins until the top is golden brown and bubbling away.
• Allow to rest for a few minutes to come together. I served mine with a simple home-made pesto, made with shredded basil leaves and extra virgin olive oil.