2 tbsp. butter
1 c. shredded carrots
1 c. shredded zucchini
6 (6 oz.) sole/flounder fillets
1 sm. onion, minced
1 1/2 c. coarse Ritz crumbs
1/2 c. grated Parmesan
1 egg
1/8 tsp. pepper

1. Grease 13x9x2 inch baking dish. Preheat oven to 375.

2. Melt 2 tablespoons butter in medium skillet. Saute zucchini, carrots and onion until tender, 3 to 5 minutes. Remove from heat. Stir in cracker crumbs, grated cheese, egg, 1/8 teaspoon pepper. Mix well.

3. Rinse fillets in cold water, pat dry. Spread 1/4 - 1/3 cup filling on each fillet, roll up jelly roll style. Place seam side down in dish.

4. Cover loosely with foil. Bake 25 to 30 minutes or until fish flakes easily with fork.

This recipe can be "dressed up" by adding 1/2 - 3/4 cup shrimp, crab or imitation crab to the stuffing, or serving with a Newburg sauce.