Layer in 1 quart casserole dish:

2 c. sliced zucchini
1 onion, sliced (use a red one for added color)
3 carrots, sliced and microwaved for 1-2 min. on high or fork tender

Pour over vegetables:

1 can tomato soup (I use the low-salt)

Spread 1 cup bread crumbs over top. Bake about 1 hour at 325 degrees or until bubbly and fork tender. Serves 6 or 8.