Zucchini and Farro Gratin

I know I have said before that I try to make several meatless dishes per week because they tend to be cheaper and frankly, I don't like meat too much. I am so glad that I married someone that doesn't need meat and potatoes for every meal or he would starve in my house!
I recently came across a lovely little blog that suites my tastes very well. If you want to see recipes that are unique and photos that are stunning, check out the blog that is the source of the recipe. This dish was wonderful! I love that it was healthy, but so decadent! I didn't use farro because I couldn't find it so I used long grain wild rice instead, which I highly recommend! I would eat this once a week if I though that I could get away with it. I made this as a main dish, but it would be a great side dish as well.

Source: http://closetcooking.com

Ingredients:
1 tbsp oil
1 onion, chopped
2 cloves garlic, finely chopped
2 tbsp butter
2 tbsp flour
1 c milk ( I used 1%)
2 c zucchini, grated
2 c cooked farro or other grain
1/4 c parmigiano reggiano, grated ( I used asiago)
3/4 c Gruyere cheese, grated ( I used mozzarella)
salt and pepper to taste
1 c bread crumbs ( I used panko)
1/4 c grated asiago or parmesan cheese for the top

Directions:
Heat oil on a pan.
Add the onion and garlic and saute until tender and fragrant, about 5-7 minutes.
Melt the butter in a saucepan.
Whisk in the flour and continue whisking until it turns a golden brown.
Whisk in the milk and simmer until thickened.
Mix the onions, white sauce, zucchini, farro and cheeses. Season with salt and pepper.
Pour the mixture into a 8 inch baking pan, coated with cooking spray. Top with panko and cheese.
Bake in a preheated 350 degree oven until golden brown and bubbly, about 30 minutes.