INGREDIENTS
2 tbsp
Tarragon, fresh
4 lb
Tomatoes
4 lb
Zucchini
1/3 cup
All-purpose flour
1
Nutmeg
1
Salt and freshly ground pepper
1
Olive oil
1/3 cup
Butter, unsalted
5 cups
Milk
1 lb
Mozzarella cheese
1 cup
Parmigiano-reggiano cheese, grated
4 cups
Ricotta cheese