Ingredients:
3 cups zucchini, cut in 1/2 inch slices
2 tablespoons water
3 tablespoons butter
3 tablespoons flour
1 tablespoon instant chicken bouillon or 3 chicken bouillon cubes
1 1/2 cups milk or 1 1/2 cups half-and-half
1 cup shredded cheddar cheese
2 tablespoons chopped pimiento
1/2 teaspoon thyme, dried
3 cups cooked peeled and sliced potatoes
Directions:
set oven to 350 degrees.
butter a 1-1/2-qt. baking dish.
In a med saucepan, cook zucchini in water 5 minutes or until tender; drain, set aside.
In saucepan, melt butter; stir in flour and bouillon.
Gradually stir in milk.
Cook and stir until bouillon dissolves and sauce thickens.
Remove from heat; add cheeses, pimiento and thyme.
Stir until cheese melts.
In baking dish, layer 1/2 potatoes, zucchini and sauce.
Repeat layers.
Bake uncovered, 25 minutes, or until bubbly.
Top with onions, bake 2 minutes longer.
Servings: 6
Time preparation: 25 min.
Time total: 52 min.