2 med. zucchini, sliced 1/4 inch thick
1/3 c. chopped onion
6 tbsp. melted butter
1 c. sour cream
1 can cream of chicken soup
1 c. shredded carrots (I use more)
2 c. seasoned bread crumbs

Saute zucchini and onion in 4 tablespoons butter until tender. Combine all but 1/2 cup bread crumbs and butter. Put into 1 1/2 quart casserole. Sprinkle remaining crumbs tossed with 2 tablespoons butter.