Bring a medium pot of water to a boil. Add zucchini and boil for 1 minute.
Blanch the zucchini by removing zucchini and plunging into a bowl of ice and water to halt the cooking for 5 minutes.
Lay zucchini on a layer of paper towels; pat dry the exposed side.
Sprinkle zucchini with 1/8 tsp of salt, evenly distributed, to draw out the moisture.
Heat medium size skillet over medium-high heat. Add 1 tsp olive oil.
Sauté the onion and garlic until tender and translucent.
Add 1/2 cup grated cheddar, ½ cup fontina cheese, 1/4 cup SMITH’s Whole Milk, 1/8 tsp paprika, 1/8 tsp garlic powder, 1/8 tsp nutmeg , 1/8 tsp allspice, pinch of salt and 3 Tbsp chopped fresh spinach. Stir to combine.
Add 1 egg, stir and set aside.
Pat zucchini with paper towel to remove any liquid the salt may have drawn out.
Spray a pie plate with baking spray.
Line pie plate with the sliced zucchini.
Pour cheese mixture on top.
Top with remaining 1/4 cup of cheddar cheese and 1/4 cup of fontina cheese.
Sprinkle with red pepper flakes, to taste.
Top with crushed cracker crumbs.
Cover loosely with foil and bake at 350°F for around 15-20 minutes until cheese is melted and bubbly.
Top with 1 tbsp sesame seeds and chives, as desired.