3 tomatoes, sliced 1/2" thick
2 sm. zucchini, sliced 1/4" thick
1/4 c. butter, divided
1 tbsp. flour
3/4 c. milk
1 c. shredded sharp Cheddar cheese
1/2 tsp. salt
1/4 tsp. Tabasco pepper sauce
1/2 c. dry bread crumbs
1/4 c. grated Parmesan cheese

Preheat oven to 350 degrees. In shallow 8x8 inch baking dish, arrange slices of tomato and zucchini. In small saucepan, melt 2 tablespoons of butter over medium heat; blend in flour until smooth. Remove from heat. Gradually stir in milk; return to heat. Stir constantly, bring to a boil over medium heat, and boil one minute. Stir in Cheddar cheese, salt and Tabasco sauce until smooth. Pour over vegetables.

Melt remaining 2 tablespoons of butter; stir in crumbs until moistened. Stir in Parmesan cheese. Sprinkle crumb mixture over vegetables. Bake 35 to 40 minutes or until top is lightly browned and vegetables are tender. Makes 4 servings.