4 zucchini, sliced
3 carrots, sliced thin
1 med. onion, chopped
1 c. sour cream
1 can cream of chicken soup
1 1/2 c. seasoned croutons

Simmer zucchini until still crisp; drain and cool. Saute carrots and onion in a little butter. Stir in sour cream and soup and gently fold in the zucchini and 1 cup croutons. Saute remaining croutons in butter and sprinkle on top. Bake at 350 degrees 1/2 hour.