ZUCCHINI GRATIN with 2 CHEESES adapted from
Down Home with the Neelys
Serves 4 to 6

2 tablespoons butter
1 medium onion, chopped
3 cloves garlic, chopped
6 zucchini, sliced into half moons 1/4-inch thick
2 plum tomatoes or 1 large regular tomato, chopped and seeded
1 tablespoon freshly chopped thyme leaves (I also added 1/4 tsp. dried Italian seasoning)
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 tablespoon brown sugar
2 large eggs beaten
1/2 cup half-and-half
1/2 cup grated sharp white Cheddar ( I used half Havarti and half Fontina shredded
1/4 cup grated Parmesan (the real stuff please)
chopped FRESH Italian parsley
1 tomato sliced for topping.   (optional)

Directions
Preheat your oven to 375 degrees F.
Butter an 8 by 8-inch casserole dish.

In a large heavy bottomed saute pan over medium heat, melt butter. Saute onion and garlic until translucent. Add zucchini and tomatoes, saute over low heat about 7 minutes.
Add thyme, and flour. Season with salt and pepper.

Add mixture to the buttered casserole dish.
In a medium size bowl, add brown sugar, eggs, and half-and-half. Season with salt and pepper.

Pour the milk/cream  mixture over the zucchini and sprinkle with both of the cheeses. Top with the sliced tomatoes if you prefer. 

Bake for 30 minutes.   Sprinkle the chopped parsely over all.