4 c. diced zucchini
3/4 c. shredded carrots
1/2 c. chopped onion
4-6 tbsp. butter
1 can cream of chicken soup
1/2 c. sour cream or low fat yogurt
2 1/4 c. croutons

Simmer zucchini until barely tender in small amount of water. Drain. Saute onions and carrots in butter until barely tender. Combine zucchini, carrots, onions, soup, sour cream and croutons. Put in casserole. Top with more croutons. Bake at 350 degrees about half an hour.