Potatoes and Zucchini Au Gratin

Directions

1. Cook potatoes in boiling water 25 to 30 minutes or until tender; drain and cool to touch. Peel and cut into 1/4 inch slices. Set aside.
2. Cook zucchini, covered, in a small amount of boiling water 5 minutes; drain well and set aside.
3. Melt butter in a heavy saucepan over low heat; add four and bouillon, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat; add cheese, pimento and thyme. Stir until cheese melts.
4. Layer half each of potatoes, zucchini and sauce mixture in a lightly greased 2 quart casserole; repeat layers. Cover and bake at 350 degrees F for 30 minutes. Sprinkle with fried onion rings; bake uncovered for 5 minutes.