About 1 c. buttered, toasted bread crumbs
3/4 c. carrots, shredded
1/2 c. onions, chopped
1/2 c. sour cream or mayonnaise
4 med. zucchini, sliced 1/2 inch thick
4 tbsp. butter
1 can condensed cream of chicken or mushroom soup

Cook squash in little or no water until tender, then drain. Cook carrots and onions in butter until tender. In casserole, place 1 layer of zucchini, then a layer of carrot mixture, then a layer of bread cubes which have been toasted and buttered. Then a layer of cream or mayonnaise. Repeat until all is used. Top with the soup covered with buttered crumbs. Bake at 350 degrees for 30 to 40 minutes.