2 1/4 c. croutons
2 tbsp. butter, melted
4 med. zucchini squash, cubed
3/4 c. grated carrots
1/2 c. chopped onions
1/4 c. butter
1 (10 3/4 oz.) can cream of celery soup
1/2 c. sour cream
1 tbsp. chopped pimiento
1 tsp. salt
1/4 tsp. pepper

In medium sized bowl toss 3/4 cup of the croutons with 2 tablespoons butter. Set aside.

In large saucepan, cook cubed zucchini in lightly salted water; drain. Cook carrots and onions in the 1/4 cup butter in large saucepan until tender. Add the remaining croutons, soup, sour cream, pimiento, salt and pepper. Mix well. Stir in cooked squash. Spread in ungreased 1 1/2 quart glass baking dish. Top with reserved croutons. Bake in 350 degree oven for 35 minutes or until hot and bubbly. Serves 8.