Italian Cheese Scalloped Zucchini

Preheat your oven to 350 degrees. Lightly spray a 9 x 13 baking or casserole dish with non stick cooking spray. Slice your zucchini into 1/4 inch slices, they don't have to be perfect:) Layer the bottom of the casserole dish with half of the sliced zucchini. Season the layer of zucchini with salt, pepper and garlic powder. In a medium sauce pan, melt the butter on low, then add the flour. Whisk together until incorporated and golden brown. Slowly add the milk and continue whisking until smooth and thickened. When it's smooth, add 1 cup of the cheese and stir until completely melted. Remove from the heat. Pour half of the cheese sauce across the first layer of zucchini. Place the remaining zucchini on top of the sauce and make your second layer. Season that layer well with salt, pepper and garlic powder. Cover with remaining sauce and top with the other 1 cup of shredded cheese. Bake uncovered for about 30 minutes. To get those nice golden brown spots on the cheese, place the zucchini under the broiler for a few minutes, but watch closely being careful to not let it burn. Remove from the oven and serve warm.