2 1/4 c. herb seasoned croutons (for stuffing)
2 tbsp. melted butter
4 c. zucchini, cubed
3/4 c. grated Cheddar cheese
1/2 c. chopped onion
1/4 c. butter
1 c. condensed cream of chicken soup
1/2 c. sour cream or plain, low-fat yogurt
1 tsp. salt
1/4 tsp. pepper
1 tbsp. chopped pimentos (optional)

In medium mixing bowl, toss 3/4 cup of the croutons with the 2 tablespoons melted butter. Set aside. In large saucepan, cook zucchini in lightly salted water for about 5 minutes and drain. Cook carrots and onion in the 1/4 cup butter in the large saucepan until tender. Add remaining 1 1/2 cups croutons, soup, sour cream, pimento, salt and pepper. Mix thoroughly. Stir in cooked zucchini. Spread in an ungreased 10 x 6 x 2 inch (1 1/2 quart) baking dish. Top with extra croutons. Bake at 350 degrees for 35 minutes or until hot and bubbly. Makes 8 servings. Makes a complete dinner if you add 2 cups cooked chicken or turkey.