Zucchini Gratin

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5 tablespoons butter

1 pound yellow onions, cut in 1/2 and sliced (about 3 large)

2 pounds zucchini and/or yellow squash, sliced 1/4-inch thick (about 4 zucchini)

3/4 teaspoon kosher salt (use 1/2 teaspoon if using table salt)

1 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg

2 cloves garlic, finely minced or pressed

2 tablespoons all-purpose flour

1 cup milk

6 tablespoons Italian style bread crumbs

3/4 cup grated Gruyere

olive oil

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