|Zucchini||3 Cup (48 tbs), diced|
|Ham||2 Cup (32 tbs), cooked cut in strips|
|Mushrooms||1 1⁄2 Pound, sliced|
|Margarine||1⁄4 Cup (4 tbs)|
|Onion||1 Small, diced|
|Flour||1⁄4 Cup (4 tbs)|
|Chicken bouillon||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Shredded swiss cheese||1⁄3 Cup (5.33 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Ground pepper||1⁄8 Teaspoon|
|Parmesan cheese||1⁄3 Cup (5.33 tbs), grated|
Steam zucchini until barely tender; salt lightly; drain and keep warm.
In large saucepan, saute ham and mushrooms in margarine about 3 minutes; remove and keep warm.
Saute onions until golden, then blend in flour.
Gradually add bouillon and milk; cook over low heat, stirring, until thick and smooth.
Add swiss cheese, mustard, and pepper; stir until cheese melts.
Add ham and mushrooms; stir in drained zucchini.
Spoon into shallow buttered casserole; sprinkle with parmesan cheese and scatter almonds on top.
Broil until light brown and bubbly.