6 c. zucchini
1 can cream of chicken soup
1 c. sour cream
1 (8 oz.) pkg. herb seasoning croutons
1/2 c. butter (melted)
1/4 c. chopped onions
1 c. shredded carrots

In saucepan cook sliced peeled squash and chopped onion in boiling salt water for 5 minutes. Drain. Combine chicken soup and sour cream, stir in shredded carrots. Fold in drained squash and onion.

Combine croutons and melted butter - spread 1/2 of croutons in bottom of casserole. Spoon in vegetable mixture on top. Sprinkle remaining croutons on top. Bake at 350 degrees for 30 minutes.