Preparation

• In a large pan over medium heat, melt 2 tablespoons of butter. Preheat your oven to 350°F.
• Add the sliced zucchini and diced onion to the pan. Sauté for 5-6 minutes, until tender. Season with salt and pepper to taste.
• Transfer the zucchini mixture into a bowl and cover to keep warm.
• Wipe out the pan with a paper towel.
• Melt the remaining 2 tablespoons of butter in the same pan. Add the flour and whisk well; cook for about 1 minute until slightly bubbly.
• Gradually whisk in the milk and cook for 2-3 minutes. Then add the heavy cream, dried thyme, and season with salt and pepper. Cook for an additional 2 minutes until slightly thickened.
• Lightly coat a 6-cup baking dish with cooking spray and spread ¼ of the creamy sauce on the bottom.
• Layer ⅓ of the zucchini mixture over the sauce, drizzle ¼ of the remaining sauce on top, and sprinkle with ⅓ of the shredded cheese.
• Repeat layers of zucchini, sauce, and cheese until all ingredients are used. Finish by sprinkling breadcrumbs over the top.
• Bake for 20 minutes, or until the cheese is melted and the breadcrumbs are golden brown. Sprinkle with fresh parsley before serving.