5-6 c. sliced zucchini
3 med. carrots, shredded
1 med. onion, chopped
1/2 green pepper, chopped
2 tbsp. butter
1/2 can cream of chicken soup
1/2 c. sour cream
1 c. seasoned croutons

Cook zucchini until almost tender in salted water. Saute carrots, green pepper and onion in 1 tablespoon butter until limp. Add soup and sour cream. Mix then add 3/4 cup crushed croutons and well drained zucchini. Mix gently. Pour in a greased casserole. Crush remaining croutons. Mix with tablespoon butter, melted. Sprinkle on top. Bake 350 degrees, 30 minutes.