6 c. sliced zucchini
1 c. shredded carrot
1/2 c. chopped onion
8 oz. pkg. herb croutons
1 can cream of mushroom soup
1/4 c. melted butter
1 c. sour cream
1/2 c. grated cheese (Cheddar, etc.)

Cook zucchini and onion in boiling salted water for 5 minutes and drain. Add soup, sour cream and carrots; mix well.

Pour butter over croutons and toss. Place 1/2 of the croutons in the bottom of a 2 quart casserole. Add zucchini and onion mixture. Top with remaining croutons. Sprinkle cheese on top. Bake at 350 degrees for 1 hour.