2 lbs. zucchini, diced
Water
1/2 tsp. salt
5 slices bacon, diced
1 sm. onion, chopped
2 tbsp. flour
1 1/2 c. milk
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. sharp Cheddar cheese, grated

Cover and steam zucchini in a small amount of boiling water and 1/2 teaspoon salt until barely tender; drain. Fry bacon until crisp and remove from pan; pour off all but 2 tablespoons of the bacon drippings. Saute onion until clear in the remaining drippings. Stir flour into the sauteed onions, stirring constantly. Gradually pour in milk and cook until thickened. Add salt, pepper and bacon. Place zucchini in a greased 1 1/2 quart casserole and pour over the cream sauce; mix lightly. Sprinkle with grated cheese. Bake at 375 degrees for 30 minutes, or until bubbly and lightly browned on top.