1 lg. zucchini
5 tbsp. butter
1/2 lb. mushrooms, sliced
2 c. cooked ham, in thin slivers
1 sm. onion, minced
3 tbsp. flour
3/4 c. scalded milk
1 c. hot chicken broth
1/2 c. shredded Swiss cheese
1 tsp. Dijon mustard
Salt and pepper to taste
1/3 c. grated Parmesan cheese
1/2 c. slivered almonds

Slice and steam zucchini until tender and crisp then drain. In large skillet melt butter and saute mushrooms for 3 minutes. Add ham and toss; lift out and add to zucchini. In same skillet saute onion, then blend in flour and gradually add hot milk and chicken broth. Cook over low heat until thick and smooth. Add cheese, mustard, salt and pepper; stir until cheese melts. Mix with first mixture and spoon into a shallow pan, buttered. Sprinkle with Parmesan cheese and almonds. Place under broiler for a few minutes until light brown. Serves 6 - 8.