Zucchini Lasagna with Rosemary Garlic Bread

• 4 large (or 6 small) zucchini, cut lengthwise into 1/4 inch-thick slices
• 1 Tbsp salt
• 1 lb ground beef
• 1/2 yellow onion, chopped
• 2 garlic cloves. minced
• 1 tsp salt
• 1/2 tsp pepper
• 2 tsp Italian seasoning
• 1 28-oz can san marzano tomatoes (or jar of your favorite marinara)
• 2 Tbsp butter
• 2 Tbsp flour
• 1 cup milk
• Freshly grated nutmeg, to taste
• 1 cup Parmesan, freshly grated
• 1 cup Mozzarella, shredded

For bread:

• 1/2 Brian’s Rosemary baguette
• 4 Tbsp butter, room temp
• 1 tsp Susie Q seasoning (or garlic salt)