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Begin by slicing the zucchini and finely chopping the spring onion.
Sprinkle salt over the sliced zucchini and let it rest for about 20 minutes, then pat it dry.
In a pan, melt a generous amount of butter and add the sliced onion along with a pinch of salt and tarragon (or thyme/rosemary).
Add the zucchini to the pan and sauté for a couple of minutes.
Pour in a splash of vinegar and stir well.
Mix in the flour and cook for a couple of minutes, then season with salt and nutmeg.
Gradually whisk in the milk and continue cooking until the sauce thickens into a béchamel.
Transfer the mixture to a gratin dish, layering the zucchini, a thin layer of Gruyère cheese, more zucchini, and finish with another layer of Gruyère on top.
Bake in a preheated oven at 375°F (190°C) for about 30 minutes, or until it is bubbling and golden.
Allow the gratin to rest for four to five minutes before serving.