Zucchini Casserole

It's zucchini season!  I picked my first ones today.  I know I've shown this recipe before but if you haven't tried it yet, you are missing something very good.  This recipe is from the early 70's and I've made it ever since then.

 Slice 2 zucchinis into quarter slices.  Add one sliced onion.

 Add 4 shredded carrots.

 Add 1 cup of shredded cheddar cheese, 1 package Pepperidge Farm Stuffing (dry), 1/2 cup of melted butter, 1 cup of sour cream, 2 cans of cream of celery soup, salt and pepper (1 tsp. each).

 Mix it thoroughly and spoon it into a greased casserole.  I doubled this and made 3 large ones.

 Bake it at 350 degrees for about 1 hour.

It should be bubbling around the edges and turning golden on top.