Heat oven to 350°F. Cook carrots in boiling water to cover just until crisp-tender. Rinse with cold water and drain. Arrange half the carrots around edge of dish in 1 1/2-quart baking dish; place half the zucchini in center. Sprinkle with 1/2 cup cheese and 2/3 cup French Fried Onions.

Combine soup, milk and seasonings. Pour half the soup mixture over onions. Arrange remaining zucchini around edge of casserole and remaining carrots in center. Pour remaining soup mixture over vegetables.

Bake, covered, for 30 minutes or until vegetables are tender. Top with remaining cheese and onions. Bake 5 minutes until onions are golden.