Zucchini Beef Bake

• 6 small zucchini
• 1 lb. ground beef
• 1/2 c. bread crumbs (Italian-style)
• 1/4 tsp. thyme
• 1/4 c. margarine
• 4 oz. sharp shredded cheese (1 c.)
• 1/2 c. chopped onions
• 1/4 c. flour
• 2 c. milk

1. Wash and cut off ends of squash. Cut in 1/4-inch slices. Cook in boiling water for 5 minutes or until tender and drain. In skillet, cook meat with onion until brown; drain fat. Stir in 1/2 cup bread crumbs, salt, thyme, 1/8 teaspoon pepper and garlic powder to taste, if desired. Remove from heat. In saucepan, melt 1/4 cup butter; blend in flour and 1/2 teaspoon salt. Add milk all at once. Cook and stir until mixture thickens and bubbles. Add cheese; stir until melted. Add meat mixture. Place half of squash in 2-quart baking dish. Pour half the cheese mixture. Repeat layers. Bake at 350u0b0 for 30 to 35 minutes. Serves 6.

zucchini, ground beef, bread crumbs, thyme, margarine, shredded cheese, onions, flour, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=53498 (may not work)