1 lg. (or 3 sm.) zucchini
3/4 c. shredded carrots
1/2 c. chopped onion
6 tbsp. butter
2 1/2 c. seasoned croutons
1 can cream of chicken soup
1/2 c. sour cream
1/2 c. shredded Cheddar cheese

Cut up zucchini to bite-size pieces (with skin on) and simmer. Saute onion and carrot in 4 tablespoons butter. Combine 1 1/2 cup croutons, soup, sour cream, carrots, onion, and cheese in a large bowl. Drain zucchini and add to above mixture; toss lightly. Pour into a 13 x 9 inch pan. Melt 2 tablespoons butter and toss with remaining croutons and sprinkle on top. Bake at 350 degrees for 45 minutes until brown and bubbly.

Note: May substitute milk for sour cream and plain dried bread for croutons. Can make ahead 1 or 2 days and refrigerate, just increase baking time.