Zucchini and Artichokes

Makes 8 servings

4 zucchini, sliced in 1/4-inch rounds
1 large onion, thinly sliced
2 Tbsp butter or margarine
2 Tbsp flour
1-1/2 cups milk, warmed
1 tsp salt
White pepper, to taste
1 cup grated Swiss cheese
1 (4-oz) can sliced mushrooms, drained, or 6-oz fresh mushrooms, sliced and sauteed in 2 Tbsp butter
1 (10-oz) pkg frozen artichoke hearts, cooked and quartered, or 1 (14-oz) can artichoke hearts, drained and quartered
Cracker crumbs
Grated Parmesan cheese

Cook zucchini and onions in boiling, salted water until tender, about 10 or 15 minutes. Drain.

Melt butter in saucepan. Stir in flour and blend well.

Add milk all at once and stir until thickened. Season with salt and pepper. Remove from heat and stir in cheese until melted.

Arrange zucchini, mushrooms, and artichoke quarters in a 7- x 11-inch casserole. Pour cheese sauce over vegetables. Sprinkle with cracker crumbs and Parmesan cheese.

Heat at 350ºF for 20 minutes, or until bubbly.