Step 1

Preheat oven to 375˚F.

Step 2

Grease a 9x13 baking dish with a bit of butter and set aside.

Step 3

Cut or spiralize the zucchini and yellow squash; place in a colander, sprinkle with salt, and let drain.

Step 4

In the meantime, melt the butter in a 2-qt. saucepan set over medium heat.

Step 5

Whisk in the flour; continue to whisk and cook for 2 minutes.

Step 6

Slowly add in the milk, stir in Italian seasoning, and continue whisking constantly until smooth.

Step 7

Simmer and whisk frequently for 8 to 10 minutes, or until sauce thickens.

Step 8

Meanwhile, using paper towels, pat dry the squash and zucchini as much as you can and then place in a large bowl. Add garlic.

Step 9

Add 1/2 tablespoon olive oil to the vegetables and season with salt and pepper to taste; toss to combine.

Step 10

Heat remaining 1 tablespoon olive oil in a large skillet set over medium-high heat.

Step 11

Add squash and zucchini to the hot oil and cook for 3 minutes, or until it just starts to soften; stir frequently. Remove from heat, drain, and set aside.

Step 12

Spoon ¾-cup of the prepared cream sauce over the bottom of the buttered baking dish.

Step 13

Arrange ½ of the squash mixture over the cream sauce.

Step 14

Sprinkle with 1 cup of the mozzarella cheese and ⅓ cup of the parmesan cheese.

Step 15

Add the rest of the squash mixture and cover with the rest of the cream sauce, then sprinkle with remaining cheeses.

Step 16

Sprinkle panko crumbs over the top and drizzle with olive oil.

Step 17

Bake for 30 to 35 minutes, or until top is golden.

Step 18

Remove from oven and let cool 10 minutes.

Step 19

Garnish with parsley and parmesan cheese. Serve.