Add celery, onion and garlic to a well heated and slightly oiled deep saucepan. Cook until onions are translucent.
In one sauce pan, heat 4 cups of milk with 2 bay leaves and a 1/2 tsp of allspice berries. In another saucepan, melt 8 Tbsp (1 stick) of butter. Add 1 cup flour in the butter mix and whisk till thick. Slowly pour the milk into the flour butter mix (remove the bay leaves and berries) and whisk constantly until thick. Add 3 Tbsp Kefaloytri cheese or fresh shredded parmesan and a pinch of nutmeg.
Heat oven to 350°F.
Cover bottom of prepared baking dish with the zucchini slices. Spoon the meat filling, then pour on the topping and sprinkle with cheese. If you have a really deep dish, you can put another layer of zucchini and meat on top of the first two layers, then cover with the topping.
Bake 20 to 25 minutes or until hot and bubbly and top is lightly golden.
This classic Greek casserole is traditionally made with eggplant, which has to be salted and fried. Zucchini replaces it in this recipe and makes for a lighter dish. The flavor was great. I served it with a Cesar salad. It was comfort food made light. And it made great leftovers too.