4 med. zucchini, sliced 1/4 inch thick
3/4 c. shredded carrots
1/2 c. chopped onions
6 tbsp. butter
1 can cream of chicken soup
1/2 c. sour cream
2 1/4 c. seasoned dressing cubes
1/2 tsp. salt

Cook zucchini until tender. Drain. Cook onion in 4 tablespoons butter; mix in soup. Pour cream, salt, carrots and 1/2 cup of bread cubes in soup mixture. Gently mix in zucchini and pour into casserole. Top with 2 tablespoons butter and remaining bread cubes and bake 20 to 40 minutes at 350 degrees.