2 tablspoons D’Olivo Sage Infused Olive Oil (plus more for greasing pan)
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups whole milk
2 cups shredded gruyere, divided
1/2 cup freshly grated parmesan
Freshly ground Tellicherry Peppercorns
Pinch ground nutmeg
4 medium zucchini, sliced crosswise into 1/4” coins
1 medium tomato (optional) sliced
2 teaspoon freshly chopped thyme
Freshly chopped parsley, for garnish
Preheat oven to 375 F.
Grease a medium casserole dish with D’Olivo Sage Infused Olive Oil. In a large skillet over medium heat, warm D’Olivo Sage Infused Olive Oil. Add garlic and cook until fragrant, about 1 minute. Whisk in flour and cook until flour is golden and starts to bubble, about 1 minute more. Add milk and stir until mixture comes to a simmer. Boil until slightly thickened, about 1 minute.
Turn off heat and add 1 cup Gruyère and Parmesan. Stir until cheese has melted, then season with salt, pepper, and nutmeg.
Add a layer of zucchini to the baking dish, overlapping the zucchini slices. Season with salt and pepper and pour about one-third of the cream mixture over zucchini. Sprinkle some of the remaining Gruyère on top, then sprinkle thyme on top of cheese.
Make two more layers with remaining zucchini slices, cream mixture, cheese and thyme. Add sliced tomatoes with zucchini to final layer. Bake until bubbly and golden on top, 23 to 25 minutes.
Garnish with parsley and serve warm.