20 oz. or 1 lb. 4 oz. crinkle cut sliced zucchini (frozen)
1/4 c. chopped onions
1 c. sour cream
1/2 c. melted butter
1 can cream of chicken soup
1 c. shredded raw carrots
6 oz. cheddar or Romano cheese croutons (rolled into crumbs)

Cook zucchini and onions in salted water. Boil for 5 minutes, drain well. Combine soup and sour cream and carrots, stir well. Combine stuffing and butter, spread half on bottom of a 9"x12" baking dish. Spoon in vegetables, top with remaining crumbs. Bake at 325 degrees for 30 minutes. Spread sour cream, soup and carrots after vegetables.