4 med. zucchini, sliced 1/2 inch thick wedges
3/4 c. shredded carrot
1/2 c. chopped onion
2 1/2 c. herbed bread cubes (croutons)
1 can cream of chicken soup
1/2 c. sour cream

Cook zucchini, carrots and onion in boiling water until tender (salt if desired). Don't over boil should still be firm! Stir in 1 1/2 cups bread cubes, cream of chicken soup and sour cream. Toss gently - place in 1/2 quart casserole dish. top with remaining bread cubes and bake 30 minutes until top is lightly brown at 350 degrees. Enjoy! Serves 4-6.

C/R