4 med. zucchini
1 c. shredded carrots
1/2 c. chopped onion
4 tbsp. butter
1 can cream of chicken soup
1/2 c. sour cream
2 tbsp. butter
2 1/2 c. seasoned croutons

Cut zucchini in 1/2-inch slices; cook in salt water for 10 minutes. Fry carrots and onion together with 4 tablespoons butter for 5 minutes. Mix soup with the sour cream.

Grease a large casserole dish. Layer in dish: zucchini, fried vegetables, soup mix, croutons. Repeat layers again. Pour 2 tablespoons melted butter over top. Bake at 350 degrees for 30 minutes.