Spring Shells and Cheese

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I got this recipe in my Food Network magazine back in April. Ben is the one who actually made it! I was still recovering from my oral surgery and could still only eat soft foods. Ben saw this recipe sitting out when he got home and ASKED if he could make it. He said it sounded fun to make. Aren't I a lucky lady? He did a great job and we all loved it!

SPRING SHELLS AND CHEESE
Food Network Magazine

Ingredients
2 pounds medium zucchini
Kosher salt
1 stick unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
Freshly ground black pepper
6 cups whole milk
4 sprigs fresh thyme
3 bay leaves
Grated zest of 1/2 lemon
1 pound medium pasta shells
4 shallots, minced
2 large egg yolks, lightly beaten
4 ounces parmesan cheese, grated (about 1 cup)
4 ounces gruyere cheese, grated (about 1 1/4 cups)
4 ounces baby spinach

Directions
Grate the zucchini into a colander using the large holes of a box grater. Toss with 1tablespoon salt, then place in the sink to drain, about 15 minutes. Squeeze out the excess liquid.

Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add the flour, nutmeg, cayenne, 2 teaspoons salt, and black pepper to taste and mix with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 3minutes. Slowly whisk in the milk, then add the thyme, bay leaves and lemon zest and bring to a boil, stirring. Reduce the heat and simmer until thickened slightly, about 25 minutes. Strain into a bowl; discard the herbs.

Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Drain and add to the sauce.

Melt the remaining 4 tablespoons butter in a skillet over medium heat. Add the shallots and cook until translucent, 2 to 3 minutes. Add the zucchini and cook, stirring, until almost tender, about 4 minutes. Add the zucchini mixture to the pasta along with the egg yolks and all but 3 tablespoons of both cheeses; stir to combine, then add the spinach.

Transfer the mixture to a 9-by-13-inch baking dish and sprinkle with the reserved cheeses. Bake until browned on top and heated through, 25 to 30 minutes. Let rest 10 minutes before serving.