Cut the zucchini into slices and one lengthwise.
Heat the béchamel.
Butter the bottom of the mould.
Spread a thin layer of bechamel, add the blanched pasta in salted water, the zucchini slices, the bechamel, the scamorza, the parmesan and the nutmeg.
Continue to the last layer with parmesan and basil.
Bake for 20 minutes at 200 °C.
Thanks to the low thickness of the optimized steel, the heat transmission will be homogeneous, for quick and perfect baking.
Remove from the oven and let it cool for 10 minutes.