4 med. zucchini, sliced, 1/2 inch thick
1/2 tsp. salt
2 1/4 c. herb and cheese croutons
6 tbsp. melted butter
3/4 c. shredded carrots
1/2 c. chopped onion
1 can cream of chicken soup
1/2 c. sour cream

Cook zucchini in lightly salted water until tender. Toss croutons with 4 tablespoons butter in small bowl. Combine carrots, onion and half the croutons in bowl. Stir in soup and sour cream, add zucchini, stirring gently. Spoon into greased casserole.

Top with reserved croutons tossed with remaining 2 tablespoons butter. Bake at 350 degrees for 30-40 minutes until bubbly. Makes 6 servings.

(Allentown-Trinity)