2 lbs. (6 c.) zucchini, sliced
1 c. carrots, shredded
1/4 c. onions, chopped
1 c. cream of chicken soup
1 c. sour cream
1 pkg. seasoned bread crumbs (for stuffing)
1/2 c. butter, melted

Boil squash and onions in salted water for 5 minutes. Mix soup and sour cream together and add shredded carrots. Fold drained squash and onions into creamed mixture. Mix melted butter and crumbs. Place 1/2 in baking dish. Pour squash mix over crumbs and cover with remaining crumbs.

Bake in 9 x 13 inch pan at 350 degrees for 30 minutes.