4 zucchini diced
1/2 cup plain yogurt
3 tablespoons olive oil
1 can cream of mushroom soup
1 cup celery diced
2 carrots grated
1 cup grated Swiss cheese
1 cup seasoned bread crumbs
1/4 cup parmesan cheese grated
Onion: amount not specified in recipe.
Bring zucchini to a boil and drain. Place in a 9*13 baking dish. In a medium saucepan, saute onion in oil. Add celery, carrots, bread crumbs, yogurt, and soup. Pour over zucchini and top with cheese.
Bake at 375 degrees for 25-30 minutes or until cooked through. Yield 4-5 servings.
