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

Cook zucchini in boiling salted water until slightly tender. Drain well. Saute carrots and onion in 4 tablespoons butter until tender. Stir in 1 1/2 cups croutons, soup and sour cream. Mix into zucchini. Place in buttered casserole. Top with remaining croutons and melted butter. Bake at 350 degrees for 40 minutes.