Serves 4

• 3 cups sliced carrots
• 3 small zucchini, sliced
• 12 cherry tomatoes, peeled
• 1 1/2 cups milk
• 2 Tbs cornstarch
• 1 cup shredded cheddar cheese, divided
• 2 Tbs butter
• 1 Tsp sale
• Dash cayenne pepper
• 1/2 cup slivered almonds
• 4 Tbs chopped fresh parsley

Preheat oven to 375°F.

Cook carrots in boiling salted water for about 5 minutes.

Layer zucchini, carrots, and tomatoes in a 12 x 8 x 2-inch baking dish.  In a saucepan over medium-low, stir cornstarch into the milk.  Add 1/2 cup cheese, butter, salt, and cayenne.  Cook until smooth and thickened.  Pour over vegetables.  Sprinkle with remaining cheese, almonds, and parsley.  Bake for 30 minutes.  Serve and enjoy!

Tip: This goes great with crusty bread!

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