Wash and rinse the zucchini, cut thin sliced and braise in a skillet with a spoon of olive oil, a pinch of salt, and a pinch of pepper too. Follow the same procedure for the carrots. Use the mixer to combine the zucchini with two thirds of the Bechamel Sauce (Besciamella), 4 eggs, 2 spoonfuls of Parmigiano Reggiano. On the side use the mixer to combine the carrots with one third of the Bechamel Sauce (Besciamella), 2 eggs and 2 spoonfuls of Parmigiano Reggiano. Take a rectangular mold, grease it with butter, and sprinkle it with the grated bread. Pour in the carrot mixture first, and then pour the zucchini mixture on top. Cook in the oven at 180°C (356°F) for about one hour. Serve when still warm.