- 3 medium zucchini, cut into 1/4-inch slices
- 1 pound sliced fresh mushrooms
- 1 medium onion, chopped
- 1/2 cup chopped green onions
- 8 tablespoons butter, divided
- 1/4 cup all-purpose flour
- 1 cup 2% milk
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
- 3/4 cup shredded Swiss cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup seasoned bread crumbs
- Preheat oven to 350°. In a large skillet, saute zucchini, mushrooms and onions in 3 tablespoons butter until zucchini is crisp-tender; remove and set aside.
- In same skillet, melt 3 tablespoons butter. Stir in flour until smooth. Gradually stir in milk until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in zucchini mixture, artichokes, cheese, salt and pepper.
- Transfer to a greased 11x7-in. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, 20-25 minutes or until bubbly and topping is lightly browned. Yield: 8 servings.
Originally published as Four-Vegetable Bake in Quick Cooking May/June 2004, p47
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