Got courgettes and potatoes? Make this easy and incredibly delicious recipe!

Meanwhile, cut the potatoes into thin slices. Bring a pan of salted water to the boil and add the potato slices. Cook for 7 minutes until slightly tender but not cooked through. Drain and reserve.
Make the cheese sauce:
In a saucepan, melt the butter over medium heat. Add the flour to make a roux, cook for about 1 to 2 minutes. Gradually add the milk, stirring constantly to avoid lumps.
Add 1 teaspoon salt and nutmeg. Continue cooking and stirring until the sauce thickens. Remove from heat.

Assemble the dish:

Preheat the oven to 375°F (190°C).
Line a baking sheet with parchment paper and lightly grease with olive oil.
Start by placing half of the boiled potato slices in the bottom of the dish. Pour about a third of the cheese sauce over the potatoes. Sprinkle with half of the grated cheese.
Arrange the zucchini slices on top of the cheese. Pour another third of the cheese sauce over the zucchini.
Top with the remaining potato slices, the remaining cheese sauce and finally the remaining grated cheese.
Cooking:

Place the dish in the preheated oven and bake for about 25-30 minutes, or until the top is golden and bubbly.
Serving:

Let the dish cool for a few minutes before serving to allow it to firm up a little and make it easier to cut.