1 med. zucchini, sliced thinly
1/4 c. butter
1/4 c. flour
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. garlic salt
2 c. milk
2 c. (8 oz.) shredded sharp Cheddar cheese
2 c. (7 oz.) elbow macaroni, cooked
1/2 c. tomato, chopped

Saute zucchini in butter; blend in flour and seasoning. Gradually add milk; cook, stirring constantly, until thickened. Add 1 1/2 cups cheese. Stir until melted. Stir in macaroni and tomato and pour into a 1 1/2 quart casserole. Bake at 350 degrees for at least 15 minutes. Top with remaining cheese and continue baking until cheese is melted.