1 stick butter
1 or 2 diced carrots
1 med. onion, diced
1 can cream of mushroom soup
1 lg. can sliced mushrooms
1 (16 oz.) sour cream
1 pkg. Pepperidge Farms cheese croutons (save some for the top)

Cook first 3 ingredients until tender then add remaining ingredients.

Prepare zucchini. Put 6 small zucchini in boiling water (do not boil). Let stand 5 minutes. Remove and cool, then slice or dice and put in the bottom of a 13x9 pan. Spread mixture over squash and add more squash and mixture until all used up. Put the rest of the croutons on top and bake 350 degrees for 1 hour.