Wash the vegetables and peel. Carrots with peelers cut into long ribbons. Zucchini cut into thin long wedges. Blanch the vegetables in salted water literally for half a minute, and drain in a colander.

Make a sauce. It's almost a Bechamel. Flour lightly toast them in a skillet. Not a lot of cool and are gonna wipe with butter. Add hot milk, stir and heat for 2-3 minutes, stirring constantly. Cooked the sauce a little to cool and mix with grated on a coarse grater cheese.

Vegetables to mix with your favorite spices, for example, a Provencal or Italian herbs. Form grease with oil, sprinkle with breadcrumbs. cover with the sauce. Let stand for a little bit that he spilled a little deeper.

Bake at t 180 for 15-20 min., until Golden brown.