Zucchini Casserole - cooking recipe

Ingredients

2 lb. (about 6) zucchini, diced
1/2 c. onion, chopped
1 can condensed cream of chicken soup
1 c. sour cream
1 c. carrots, shredded
1 (8 oz.) pkg. Pepperidge Farm dressing
3/4 c. butter, melted
2 tsp. grated Parmesan cheese
1 c. Colby cheese, shredded

Preparation

In saucepan, cook zucchini and onion in salt water for 5 minutes; drain.
Combine soup, sour cream and carrots; fold in zucchini and onion.
Spread half of the dressing mixed with butter and cheese in the bottom of a glass baking dish.
Spoon in vegetable mix and then top with rest of dressing mix.
Sprinkle Colby cheese on top.
Bake for 30 minutes in a 350\u00b0 oven.