Instructions: 1 Cook potato in boiling water 8 minutes or until crisp-tender; drain and set aside.

2 Arrange carrot and green beans in a vegetable steamer; place over boiling water. Cover and steam 6 minutes or until crisp-tender; drain and set aside.

3 Melt margarine in a medium saucepan over medium heat; add onion (and garlic), and saute 3 minutes. Add flour, and cook 1 minute, stirring constantly. Gradually add milk, stirring constantly. Cook an additional 12 minutes or until thickened and bubbly, stirring constantly. Remove from heat; stir in 3/4 cup cheese and next 6 ingredients.

4 Combine potato, carrot, green beans, and zucchini in a bowl. Add cheese sauce; stir gently. Spoon mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray. Bake, uncovered, at 350 deg for 20 minutes.

Arrange tomato on top of casserole; sprinkle with remaining 3/4 cup cheese. Bake 5 minutes, or until cheese melts; let stand 5 minutes before serving.

Yield: 8 servings (serving size: 1 cup).

NOTES : This was out of this world. My husband-NOT a vegetable lover-thought it was delicious too. I added garlic to the onions for a little extra bite.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.