6 c. sliced zucchini
1 c. chopped onion
1 can condensed cream of mushroom soup or celery or chicken soup
1 c. sour cream
1 c. shredded raw carrots
1/2 c. melted butter
1 (8 oz.) pkg. herb seasoned crouton or herb stuffing mix
1 c. Cheddar sharp cheese

In a saucepan, cook zucchini and onions in boiling water for 5 minutes. Then drain. Combine soup and sour cream. Stir in carrots. Fold in drained zucchini and onions. Combine croutons or stuffing mix with melted butter. Add stuffing mix to vegetables. Mix all together. Put in large casserole dish and top with cheese. Bake at 350 degrees for 25-30 minutes.