Zucchini Supreme

• 4 cups water
• 6 cups sliced zucchini
• 1 cup shredded carrot
• 1/4 cup chopped onion
• 1 teaspoon salt
• black pepper
• 1 (10 ounce) can cream of mushroom soup, undiluted
• 1 cup sour cream
• 1/3 cup grated parmesan cheese
• 1/2 teaspoon garlic powder (or to taste)
• pepper
• 4 cups herb-seasoned stuffing cubes
• 1/2 cup butter, melted

1. Set oven to 350 degrees.
2. Butter a 13x9 baking dish.
3. In a dutch oven, bring water to a boil.
4. Add zucchini, carrot, onion and salt.
5. Cook for 8 minutes, or until veggies are tender.
6. In a large bowl, combine the soup, sour cream, Parmesan cheese, garlic powder and pepper; fold in veggie mixture.
7. Season with salt and pepper (can use cayenne pepper in place of black).
8. Combine croutons and butter; place half in a greased baking dish; top with veggie mixture and remaining croutons.
9. Cover, and bake at 350 degrees for 30 minutes; uncover; bake 10 minutes longer or until golden brown.

water, zucchini, carrot, onion, salt, black pepper, cream of mushroom soup, sour cream, parmesan cheese, garlic, pepper, cubes, butter

Taken from www.food.com/recipe/zucchini-supreme-70062 (may not work)