6 c. zucchini, peeled and diced
3 onions, chopped
1 c. shredded carrots
1 c. sour cream
1 can cream of chicken soup
3 c. Pepperidge seasoned bread cubes
1/2 c. butter, melted

Cook zucchini, onions and carrots until tender in salted water; 8 minutes. Drain. Add sour cream and soup. Mix well. Combine bread crumbs and melted butter. Layer zucchini mixture and bread mixture beginning and ending with the bread mixture in 9 x 13 inch pan. Bake 35 minutes at 350 degrees.