4 tbsp. butter
1 med. size onion, chopped
8 med. size (about 1 lb.) carrots, peeled and cut into 1/4 inch slices
5 med. size (about 2 lb.) zucchini, cut into 3/4 inch thick slices
1 can (10 3/4 oz.) condensed cream of chicken or cream of mushroom soup
1/2 c. unflavored yogurt
1 c. (about 4 oz.) shredded Cheddar cheese
1/4 tsp. each salt and pepper
Dash of ground red pepper (cayenne)
1/4 c. dry bread crumbs
2 tbsp. melted butter

In a wide frying pan over medium-high heat, melt butter. Add onion and carrots and cook, stirring until carrots are tender when pierced (about 10 minutes). Remove from heat and cool briefly.

Meanwhile, steam zucchini over boiling water until tender- crisp (about 8 minutes); place in a colander to cool.

In a large bowl, combine soup, yogurt, cheese, salt, black pepper and red pepper. Add zucchini and carrot-onion mixture and mix well. Spoon into a shallow 3-quart casserole or 9 x 13 inch baking dish. Combine bread crumbs and melted butter. (At this point you may cover and refrigerate until next day.)

Bake, uncovered, in a 350 degree oven for about 40 minutes (50 minutes if refrigerated) or until bubbly and heated through. Makes 6 to 8 servings.