Zucchini Casserole

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6 cups diced zucchini

1 (10 3/4 oz) can cream of mushroom soup

1 cup plain yogurt

1 cup chopped onion

1 cup shredded carrots

1 (6 oz) package herb-seasoned dry bread stuffing mix

1/2 cup butter (melted)

In a large saucepan over medium-high heat cook zucchini in lightly salted water until crisp-tender (about 5 minutes).

Drain and place in a large bowl. Stir in mushroom soup (still condensed), yogurt, onion, and carrots.

In a small bowl mix stuffing and melted butter. Spread half of stuffing mixture on bottom of a baking dish. Add the zucchini mixture and top with remaining stuffing mixture.

Bake at 350 degrees for 20 minutes or until top is golden brown

--Recipe submitted by Camille Kenyon