6 cups fresh zucchini, 3 inches wide
1 onion, chopped
8 whole cloves
1/2 cup butter, melted
1 cup water
1 (12 fluid ounce) can condensed cream of mushroom soup
Preheat oven to 375 degrees F (190 degrees C).
Remove skin from squash.
In a medium saucepan over high heat, combine zucchini, onion, garlic and butter. Cook together until tender, about 6 minutes. Transfer squash and onion mixture to a casserole dish.
Mix in milk, water, and cream of mushroom soup; pour over squash and onion mixture. Sprinkle top with white or butter.
Bake for 60 minutes or until squash is tender.