2 lbs. zucchini
3 tbsp. grated onion
1 can cream of chicken soup, undiluted
1 c. sour cream
1 c. shredded carrots, about 2 carrots
1/2 c. shredded cheese, sharp
1/2 c. melted butter
Dry bread crumbs

Parboil zucchini and drain well. In large bowl, combine onion, soup and sour cream. Stir in shredded carrots. Fold in drained squash. Put in casserole or 12 x 7 x 2 inch baking dish. Sprinkle cheese over top. Combine melted butter and crumbs and spread on top. Bake uncovered about 40 minutes at 350 degrees.