Four-Vegetable Bake

Name: Four-Vegetable Bake
Ingredients: 3 medium zucchini, cut into 1/4-inch slices; 1 pound sliced fresh mushrooms; 1 medium onion, chopped; 1/2 cup chopped green onions; 8 tablespoons butter, divided; 1/4 cup all-purpose flour; 1 cup 2% milk; 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered; 3/4 cup shredded Swiss cheese; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3/4 cup seasoned bread crumbs

12 ingredients

3 steps

Ingredients

3 medium zucchini, cut into 1/4-inch slices
1 pound sliced fresh mushrooms
1 medium onion, chopped
1/2 cup chopped green onions
8 tablespoons butter, divided
1/4 cup all-purpose flour
1 cup 2% milk
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
3/4 cup shredded Swiss cheese
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup seasoned bread crumbs

Directions

1

Preheat oven to 350°. In a large skillet, saute zucchini, mushrooms and onions in 3 tablespoons butter until zucchini is crisp-tender; remove and set aside.
2

In same skillet, melt 3 tablespoons butter. Stir in flour until smooth. Gradually stir in milk until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in zucchini mixture, artichokes, cheese, salt and pepper.
3

Transfer to a greased 11x7-in. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, 20-25 minutes or until bubbly and topping is lightly browned.