6 sm. zucchini, well mashed
1 c. water
1/2 tsp. garlic salt
2 (3 oz.) pkgs. cream cheese
3 tbsp. Parmesan cheese

Cut unpeeled zucchini into thick slices. Add garlic salt to water, bring to boil. Add zucchini and boil gently until barely tender. Put cream cheese into casserole. Add 1/2 cup hot liquid in which zucchini was cooked. Mix until smooth and creamy. Add Parmesan cheese, then stir in drained zucchini slices. Bake at 350 degrees about 30 minutes.