1 lg. or 2 or 3 sm. zucchini
1 can cream of mushroom soup
1 can water chestnuts, sliced
5 slices cut 1/2 inch thick of Colby cheese
1 can French-fried onion rings

The kind of cheese that comes in a cylinder with wax coating.

Cut zucchini into bite-size pieces and parboil until tender. Drain well (this is important, or you'll have a soggy casserole). Butter a 1 1/2 quart casserole.

Mix together the sliced water chestnuts, cream of mushroom soup, zucchini and 1/2 can of onion rings and place in casserole. Lay cheese slices on top. Bake 20 minutes at 350 degrees. Sprinkle remaining onion rings on top and bake 5 minutes longer.