Recipe(tried): Zucchini Mushroom Casserole (using cream of mushroom soup)

Why is it that we can never give away the zucchini from our garden nearly as fast as it produces it?

ZUCCHINI MUSHROOM CASSEROLE

4 or 5 medium zucchini, sliced 1-inch thick*
water
Salt
1 large onion, chopped
2 Tbsp butter
2 Tbsp flour
1 (10 1/2 oz.) can condensed of cream of mushroom soup
1/2 cup any kind of white wine (use water if you have no wine)
Grated cheese, any kind and amount you prefer

Preheat oven to 350 degrees F. Butter an 11x9-inch baking dish.

Parboil zucchini slices in salted, boiling water.

Drain; place in a single layer in the prepared baking dish.

In a saucepan, saute onion in butter until browned.

Stir in flour. Add soup and wine (or water); mix well. Pour over zucchini; sprinkle with grated cheese.

Bake in oven at 350 degrees for 30-40 minutes.

*Note: You may also use French-cut green beans in place of the zucchini.