6 c. zucchini, cut 1/2 inch thick
1/2 c. onion, chopped
1/2 c. green pepper, chopped
6 tbsp. butter, melted
1 c. sour cream
1 c. cream of shrimp soup
2 c. seasoned bread crumbs
1/4 c. Parmesan cheese

Saute vegetables in 4 tablespoons butter until tender. Combine with sour cream, soup, 1 1/2 cups bread crumbs. Pour into greased casserole. Top with remaining bread crumbs and 2 tablespoons butter, and Parmesan cheese. Bake at 350 degrees for 30 minutes.