Zucchini Gratin

Notes:  This recipe was inspired by Ina Garten.  It could easily be the base of a chicken pot pie or baked chicken dish.

Ingredients:
2 medium zucchinis, sliced in half and then chopped into semi-circles
1 cup mushrooms, sliced
1 tablespoon butter
1 tablespoon olive oil
salt, to taste
pepper, to taste
nutmeg. to taste
1 cup milk (I use coconut milk)
1 tablespoon flour (I use GF AP)

Topping:
1 cup grated Gruyere or Parmesan Cheese
1 cup bread crumbs (I use Ian's GF Panko Bread Crumbs)

Instructions:

1. Melt the butter in a medium sized saute pan.
2. Add the sliced zucchini and cook until al dente.  Stir to avoid the zucchni from sticking to the pan.
3. Add the olive oil and mushrooms.  Cook until just undercooked.
4. Add milk, flour, salt, pepper, and nutmeg. 
5. Continue cooking on medium heat until the sauce thickens (comes together).
6. Transfer the mixture to an 8x8 pyrex dish and cover with the topping.
7. Baked at 400 degrees until the top is golden brown.