Creamy Zucchini Bake

I am starting to dread when a new zucchini pops up in my garden.  Another followed by another, what the crap am I supposed to do with all of these?  Thank goodness for a random Diners, Drive-Ins and Dives I happened to watch that mentioned a killer zucchini bake some BBQ joint serves as a side.  "That's it!" A solution to all those squash and zucchini ominously staring at me every time I open my fridge.  While it's not the healthiest of vegetable sides, it is low carb and gluten free, (just don't top with the breadcrumbs).   So bake it up, serve it with a nice steak, a baked sweet potato and you'll have the perfect weekend dinner. 

8-10 med zucchini and/or squash

1 T. olive oil

1t. salt

1/2t. pepper

6 T. butter, divided

1/4 c. flour

2 c. milk

1 c. sharp cheddar cheese shredded

3/4 c. bread crumbs

1/2 c. parmesan cheese, shredded

chives (optional)

Heat oven to 400 degrees.  Dice all the zucchini and squash into 1/2" chunks.  Heat olive oil in a sauté pan over med heat, add zucchini, salt and pepper.  Cook for 10-15 minutes until the zucchini is tender.  Set aside.  Meanwhile, in a sauce pan over med heat, melt 3T. butter, whisk in flour and cook for about 1 minute (until the raw flour taste is cooked out).  Next, whisk in milk and cheese and bring to a bubble, season with salt and pepper to taste.  In a separate bowl melt the remaining 3T. of butter and mix with the breadcrumbs and parmesan, set aside.  Combine the cheese mixture with the cooked zucchini and pour into a oven proof baking dish.  Top with breadcrumb mixture and bake for about 20 minutes, until top is golden and bubbly.  Garnish with chives.  Enjoy!