1 lb. zucchini, unpeeled and diced
1/2 c. chopped onion
1 clove garlic, mashed
2 tbsp. butter
1 tsp. salt
2/3 c. evaporated milk
1/2 c. sour cream
1/2 c. shredded cheddar cheese
1/2 - 1 c. flour

Cook zucchini, onion and garlic in butter until crisp tender, stirring frequently. Remove from heat. Sprinkle with flour and salt. Toss. Stir in milk, sour cream and cheese. Pour into shallow 1 quart casserole. Bake at 375 degrees for 20 minutes or until bubbly at edges. Serve hot. Optional: Add cooked diced chicken.