6 c. or 2 lb. zucchini, sliced
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (7 oz.) bag seasoned croutons
1/2 c. melted butter

Cook zucchini in boiling water for 5 minutes. Drain. Mix together chicken soup, sour cream and shredded carrots. Add to zucchini. Mix bag of seasoned croutons to melted butter.

Spread 1/2 of the croutons mixed in 9 x 11 inch dish. Spread zucchini mixture on top of that and top off the dish with balance of crouton mixture. Bake in oven for 30 minutes at 350 degrees. Serves 8-10.