3 c. cooked, peeled & sliced potatoes
3 c. sliced zucchini, 1/2" slices
2 tbsp. water
3 tbsp. butter
3 tbsp. flour
1 tbsp. instant chicken bouillon or 3 cubes
1 1/2 c. milk
1 c. shredded mild cheddar cheese
2 tbsp. chopped pimiento
1/2 tsp. thyme leaves
Canned French fried onions

In medium saucepan, cook zucchini in water 5 minutes or until tender. Drain; set aside. In medium saucepan, melt butter; stir in flour and bouillon. Gradually stir in milk. Cook and stir until bouillon dissolves and sauce thickens. Remove from heat; add cheese, pimiento and thyme. Stir until cheese melts. In 1 1/2 quart baking dish, layer 1/2 of potatoes, zucchini and sauce. Repeat layers. Bake at 350 degrees, uncovered, 25 minutes or until bubbly. Top with onions; bake 2 minutes longer.