6 c. zucchini, cut in lg. cubes
1 can cream of chicken soup
1/2 c. sour cream
1/2 c. chopped onion
1/2 (6 oz.) pkg. seasoned Pepperidge Farm croutons

Preheat oven to 375 degrees. Cook zucchini 2 minutes in boiling water; drain well. Mix soup, sour cream and onion in bowl. Add croutons and drained zucchini. Pour in well greased 2 quart casserole; bake 30 minutes. Makes 8 to 10 servings.