Wash and remove the ends of the zucchini and cut them into slices. In a pan brown the chopped onion in butter and then add the sliced zucchini. Cook until almost tender.
Prepare the bechamel sauce in a double boiler. First melt the butter, then add the flour, always stirring with a wooden spoon. When you have a paste add the warm milk. Keep on stirring until you have a homogeneous cream. Add salt, peper and nutmeg to taste.
In a buttered baking dish layer the zucchini, the bechamel sauce and grated Pecorino Toscano cheese. Cover the top with the sliced cheese. Bake in a 350°F oven for 20 minutes or until the top is well browned.
Serves 4
