5 zucchini, cut in 1 inch pieces, simmer until tender
6 tbsp. butter, or less
1/2 c. chopped onion
3/4 c. grated carrot
1 can cream of mushroom soup
1/2 c. sour cream
2 1/2 c. seasoned croutons

Use 3 tablespoons butter to saute onion and carrots. In casserole dish, mix sour cream and soup, add sauteed vegetables, zucchini, and 1 3/4 cup croutons. Toss the rest of the croutons with melted butter (they're okay just plain too) and put croutons on top of casserole. Bake for 30 minutes at 350 degrees.