For the Pasta:

• 1 pound Cavatappi pasta

• 3 medium zucchini sliced into thin rounds

• oil for frying (I prefer 100% Olive Oil but Vegetable Oil will work too)

• 4 ounces Fontina cheese shredded

• 4 ounces Asiago Cheese shredded

• 12 ounces fresh Mozzarella shredded

For the Bechamel:

• 1 3/4 cups milk

• 3 tablespoons unsalted butter

• 4 tablespoons all purpose flour

• dash of nutmeg

• salt to taste