3 c. carrots, thinly sliced
7 c. zucchini, sliced
1/4 c. butter, sm. pieces
1 tsp. salt
1/2 tsp. pepper
6 oz. Gruyere cheese, grated
1/2 c. chicken broth

In large saucepan, cover carrots with water. Bring to a boil or cook 3 to 5 minutes, drain. Preheat oven to 375 degrees. Place zucchini in greased 9 x 13 inch glass baking dish. Place carrots over zucchini. Place pieces of butter evenly over carrots. Sprinkle salt, pepper and cheese evenly over vegetables. Pour chicken broth over this mixture. Cover and bake 20 minutes. Bake uncovered 25 to 30 minutes longer or until vegetables are tender.