By MaryAnn Dwyer

Ingredients

• 4 large zucchini, ends trimmed and cut lengthwise into 1/2-inch slices
• 4 large red bell peppers, cut off the tops, remove the ribs and seeds and cut into thick strips, about 2 1/2 inches wide
• 1/3 cup olive oil
• salt and freshly ground black pepper
• 4 Tbsp. butter
• 2 cloves garlic, minced
• 3 Tbsp. all-purpose flour
• 2 cups whole milk
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/8 Tsp. nutmeg
• 2 cups shredded mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese
• 1 1/2 tsp. Italian seasoning
• 2 cups marinara sauce
• dried parsley, for sprinkling on top, if desired

 Instructions

1. Lightly brush the zucchini and red pepper slices with olive oil. Sprinkle with salt and pepper. Grill veggies in batches over high heat for 6-8 minutes. Remove from grill to a large platter. Set aside.
2. Preheat oven to 375 degrees. Spray a 9×13 baking dish with nonstick cooking spray. Set aside.
3. To make the bechamel sauce, in a medium saucepan, melt butter over medium heat. Add the garlic and cook one minute. Add the flour and cook for 2 minutes, stirring constantly. Slowly whisk in the milk. Bring to a boil, then reduce heat and simmer until thickened, about 3 minutes. Stir in the salt, pepper and nutmeg. Remove from the heat.
4. In a medium bowl, combine the shredded mozzarella, Parmesan cheese and Italian seasoning. Set aside.
5. Spread 1/3 of the marinara sauce at the bottom of the prepared dish. Layer with 1/3 of the zucchini and red pepper slices. Top with 1/3 of the bechamel sauce, and half of the cheese mixture. Top with another 1/3 of the marinara, 1/3 of the zucchini and red pepper slices and 1/3 of the bechamel sauce. Top with remaining zucchini and red pepper slices, bechamel sauce, marinara sauce and remaining half of the cheese mixture.
6. Bake uncovered for 30 minutes or until bubbling and lightly browned on top. Remove from oven and let rest for 20 minutes before serving. Sprinkle with dried parley flakes, if desired.

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