4 tbsp. butter
1/2 c. chopped onion
3/4 c. coarsely grated carrot
4 c. zucchini, cubed
2 1/4 c. herbed bread cubes
1 can cream of chicken soup
1/2 c. sour cream

Cook zucchini briefly in salted water and drain. Sauté onion and carrot in butter. Mix all together and bake in a casserole at 350°F until brown and bubbly. Good as a side dish with chicken. The recipe makes a large amount, so I divide it and freeze portions in plastic containers.