Creamy Crawfish and Zucchini Gratin Casserole

Instructions

1. Preheat oven to 190 degrees Celsius (375 Fahrenheit).
2. Slice zucchini into thin rounds about 3 mm thick.
3. Mince garlic clove and dice small onion.
4. In a medium skillet, melt unsalted butter over medium heat.
5. Add diced onion and minced garlic to skillet and cook until translucent, about 3 minutes.
6. Sprinkle all purpose flour over onion and garlic mixture, stir constantly for 1 minute to form a roux.
7. Gradually whisk in whole milk to avoid lumps, cook until sauce thickens, about 4 minutes.
8. Remove sauce from heat and stir in grated cheddar cheese, grated parmesan cheese, fresh thyme leaves, salt, and black pepper.
9. In a baking dish, layer half of sliced zucchini evenly.
10. Spread half of crawfish tails over zucchini layer.
11. For half of the cheese sauce over the crawfish and zucchini.
12. Repeat layering with remaining zucchini, crawfish, and cheese sauce.
13. Sprinkle bread crumbs evenly on top of the casserole.
14. Bake in preheated oven for 25 to 30 minutes until top is golden and bubbly.
15. Remove from oven and let rest for 5 minutes before serving.