- 3 medium zucchini, cut into 1/4-inch slices
- 1 pound fresh mushrooms, sliced
- 1 medium onion, chopped
- 1/2 cup chopped green onions
- 8 tablespoons butter, divided
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 (14 ounce) can water packed artichoke hearts, drained and quartered
- 3/4 cup shredded Swiss cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup seasoned bread crumbs
- In a large skillet, saute the zucchini, mushrooms and onions in 3 tablespoons butter until zucchini is crisp-tender; remove and set aside. In the same skillet, melt 3 tablespoons butter. stir in flour until smooth. Gradually stir in milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the zucchini mixture, artichokes, cheese, salt and pepper; mix well.
- Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350 degrees F for 20-25 minutes or until bubbly and topping is lightly browned.