6 small zucchini
1 lb. ground beef
1/2 c. bread crumbs (Italian-style)
1/4 tsp. thyme
1/4 c. butter
4 oz. sharp shredded cheese (1 c.)
1/2 c. chopped onions
1/4 c. flour
2 c. milk

Wash and cut off ends of squash. Cut in 1/4-inch slices. Cook in boiling water for 5 minutes or until tender and drain. In skillet, cook meat with onion until brown; drain fat. Stir in 1/2 cup bread crumbs, salt, thyme, 1/8 teaspoon pepper and garlic powder to taste, if desired. Remove from heat. In saucepan, melt 1/4 cup butter; blend in flour and 1/2 teaspoon salt. Add milk all at once. Cook and stir until mixture thickens and bubbles. Add cheese; stir until melted. Add meat mixture. Place half of squash in 2-quart baking dish. Pour half the cheese mixture. Repeat layers.

Bake at 350°F for 30 to 35 minutes.

Serves 6.