Prepare the béchamel: melt the butter and add the flour all at once out of the heat. Reposition the saucepan over low heat, pour in the milk gradually and whisk until thickened.
Add 60g shredded Mozzarella, nutmeg and season.
Grate the zucchini and chop the red onion.
Pan the vegetables in a drizzle of olive oil for 5 minutes.
Cut the slices of roasted peppers into strips.
Open the croissants in 2, place a nice spoonful of béchamel on each of them the ham, the shredded mozzarella and close the croissants.
Brush the inside of the remaining croissants with a little oil from the peppers.
Place a spoonful of pan-fried zucchini, a few slices of grilled peppers, cover with shredded Mozzarella and close the croissants.
Arrange the croissants on a baking sheet lined with parchment paper and sprinkle with remaining shredded Mozzarella. Bake under the grill for 2 minutes.
Variation: Egg and bacon for brunch, pesto and prosciutto for an Italian breakfast, salmon-avocado for dinner... The toppings are endless, do not hesitate to vary vegetables and proteins!