4 med. zucchini
3 tbsp. butter (separated)
1/2 tsp. garlic powder
2 tbsp. flour
1/4 c. sliced green onion
3/4 tsp. dill weed
1 c. milk
1/2 c. mayonnaise
1/4 c. grated Parmesan cheese (separated)
1 can (15 1/2 oz.) pink salmon, drained

Slice each zucchini lengthwise in 4 slices. Steam 3 minutes. Arrange 4 slices in individual baking dish or place all in large baking dish, dot with 2 tablespoons butter and garlic powder. Melt remaining butter in saucepan. Blend in flour, onion and dill. Stir in milk until sauce thickens. Remove from heat. Add mayonnaise and 1 tablespoon cheese. Add drained salmon, spoon over zucchini. Top with remaining cheese. Bake at 350 degrees for 15 minutes. Cool 10 minutes.