Baked Zucchini Macaroni Shrimp and Tomato

Get ready to throw casseroles together this fall - one of my favorite past-times.  Message: try to extend veggies and carbs over proteins, but still make the dish a smashing success. Your judgement is the best success - and this platform is a great starting point.
2 medium zucchini, sliced (I crinkle cut them)
12 shrimp cut in half at waist
8 oz macaroni
3 fresh ripe plum tomatoes, sliced1/4-inch

Sauce:
2 Tbsp butter plus 1 Tbsp canola oil
2 cups milk
1/2 tsp salt
1/8 tsp red pepper
palmful lemon balm, minced
1 Tbsp lemon thyme leaves, minced

5 ox monterrey jack cheese, grated
5 oz aged cheddar, grated

Topping:
1/2 cup panko bread crumbs
1/4 tsp garlic powder
1/4 cup grated monterrey jack cheese
2 Tbsp parmesan grated
palmful fresh mint or basil leaves
1 tsp crushed red pepper flakes
fresh ground black pepper
1 Tbsp olive oil

Preheat oven to 375F. Bring a medium pot of well salted water to a boil for the pasta. Meanwhile, sauté the zucchini until slightly browned.

Add the pasta to the boiling water and cook, only until al dente.

While the pasta cooks, make white sauce by frying flour in the butter and oil in a small sauce pan. Cook for about 2-3 minutes until achieving a slight nutty fragrance, but don’t brown the flour much at all. Whisk in the milk and increase the heat. Whisk every once in a while until sauce comes to a gentle boil and thickens. Add the salt, pepper, lemon balm and thyme. Remove from heat and cover.

When the pasta is cooked, drain and place in a large mixing bowl. Add the shrimp and the cheeses.

Whisk the sauce to homogenize and pour over the pasta. Mix well.  Toss the topping ingredients into a small bowl. Mix well.

Lay zucchini in bottom of oiled casserole.

Pour the pasta mixture on top.

Layer the tomatoes atop the pasta and sprinkle on the panko crumb mix.

Bake for about 30-45 minutes, until browned and bubbly.

Serves 4-6.