Potatoes And Zucchini Au Gratin

• 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

1. set oven to 350 degrees.
2. butter a 1-1/2-qt. baking dish.
3. In a med saucepan, cook zucchini in water 5 minutes or until tender; drain, set aside.
4. In saucepan, melt butter; stir in flour and bouillon.
5. Gradually stir in milk.
6. Cook and stir until bouillon dissolves and sauce thickens.
7. Remove from heat; add cheeses, pimiento and thyme.
8. Stir until cheese melts.
9. In baking dish, layer 1/2 potatoes, zucchini and sauce.
10. Repeat layers.
11. Bake uncovered, 25 minutes, or until bubbly.
12. Top with onions, bake 2 minutes longer.

zucchini, water, butter, flour, instant chicken, milk, cheddar cheese, pimiento, thyme, potatoes

Taken from www.food.com/recipe/potatoes-and-zucchini-au-gratin-70886 (may not work)