3 or 4 zucchini, cut in bite size
3 or 4 lg. carrots, grated on slaw cutter
2 or 3 onions, chopped
Pepperidge seasoned crumbs stuffing
No cholesterol butter (1/2 c.)
1 can cream of chicken soup, 1/2 c. water to soup

Peel and put chopped onions in large skillet. Cut zucchini in pieces. Grate carrots and 3/4 cup of water. Steam in skillet with lid for 5 minutes.

In meantime, fix cream chicken soup; boil with water and stir to make smooth. Take plain Pepperidge crumbs line bottom of casserole with thin layer of crumbs, then a thick layer of your vegetables until casserole is almost full, then add chicken soup. Take fork and let soup go down through crumbs and vegetables mixture. Melt butter. Add enough crumbs to be coated real well with butter to put on top of casserole. Then bake 45 minutes to 1 hour at 350 degrees.