4 tbsp. butter
1 med. zucchini
3/4 c. carrots, shredded
1/2 c. onion, chopped
1 (10 oz.) can cream of chicken soup
1/2 c. sour cream
2 1/2 c. croutons
Parmesan cheese

Slice zucchini and boil in water for about 15 minutes. Saute onion and carrots in butter until soft. Remove from heat and add sour cream, soup, 2 cups croutons and zucchini and stir. Pour into casserole dish and top with remaining 1/2 cup of croutons. Sprinkle with Parmesan cheese and bake 30 minutes at 350 degrees in 9x13 inch pan.