8 long 2-1/4-inch sticks refrigerated bread cubes
4 carrots - peeled, cored, and cut into 1/4-inch pieces
2 heads celery, finely chopped
1 pound French-style potato, quartered
4 tablespoons butter
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 teaspoon hot water
3 zucchinis, finely chopped
1/4 cup butter, melted
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together 1/2 cup carrot, celery, and whole potato.
Stir in 1/4 cup melted butter or margarine, 1 teaspoon salt, and 1 teaspoon Worcestershire sauce. Transfer to a 9x13 inch baking dish.
In a small bowl, combine potatoes and butter or margarine. Stir well, then pour over vegetables. Sprinkle mixture over vegetables and bake 15 minutes, turning over halfway.
To serve, slice bread cubes in half lengthwise and scoop out seeds and pulp. Transfer to a shallow baking dish.
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