Bring a large pot of water add salt and boil. Add pasta, boil for 10 to 12 minutes, until al dente, and drain.

Prepare bechamel sauce. (white sauce) Begin with heating 50 g butter Add 50 g all-purpose flour and salt and cook on medium- low flame for a minute or until light golden. Raising heat to medium, pour milk little by little while stirring continuously with whisk. Cook for another 4 to 5 minutes or until mixture is smooth, begins to bubble and thickens a little. Remove from heat and let sit to thicken into a creamy bechamel.

Lightly grease a medium casserole dish.Preheat oven to 350 degrees

Cut zucchini into slides. Heat olive oil in a pan and add sliced zucchini add salt to taste and cook for 10 minutes or until the zucchini is tender.

In a blender add cooked zucchini and 2 cloves of garlic and bland it.Take out in a big bowl

Mix the pasta with the zucchini mixture and add bechamel sauce and half mozzarella cheese, mix well.

In the prepared casserole dish add zucchini pasta mixture and add 1 tbsp butter and top with remaining mozzarella cheese. Top evenly with the Parmesan cheese.

Bake 15 minutes in the preheated oven, or until the topping is lightly browned. Allow to sit 5 minutes before serving.

Enjoy.