|Salted water||1 Cup (16 tbs), salted (As Required)|
|Green peas||8 Ounce|
|Dry mushroom soup||1|
|Water||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Roasted pumpkin seed/Roasted squash seed||2 Ounce|
Wash the zucchini and trim the ends.
Place in a pan with the salted water.
Bring to boil over high heat.
Reduce heat and simmer, covered, for about fifteen minutes.
Slice each zucchini lengthwise into quarters.
Arrange in a greased eight-by-forteen-inch pyrex dish.
Cover with the peas and the mushrooms.
Dissolve the dry mushroom soup in the water and pour over the vegetables.
Dot with the butter.
Bake at 375 degrees for about twenty minutes.
Sprinkle with the pepita seeds and bake ten minutes more.
Serve hot with any kind of meat.