Baked Ziti with Zucchini Pancetta and Bechamel recipes

Ingredients

• 3 tablespoon unsalted butter
• ¼ cup all-purpose flour
• 2 cup whole milk (gently warmed) plus a splash more if needed
• 2 ½ cup grated Parmesan (divided)
• ½ cup olive oil (divided)
• 1 large onion (peeled)
• 3 ounce pancetta (thinly sliced and finely chopped) optional
• 4 clove garlic (peeled and minced)
• ½ teaspoon crushed red pepper flakes
• kosher salt
• freshly ground pepper
• 2 tablespoon tomato paste
• 1 (28 oz) can crushed tomatoes
• ½ cup thunly sliced, lightly packed fresh basil
• 2-3 small to medium zucchini (sliced on a bias into ½-inch pieces) about 1 pound
• 1 tablespoon dried herbs de Provence
• pasta
• 1 pound mozzarella (cut into ½-inch pieces)

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