2 lbs. zucchini, sliced in 1/2 in. thickness (3 to 4 sm.or med. zucchini)
1 med. chopped onion
1 c. shredded carrot (2 or 3 carrots)
1 can of cream of chicken soup
1 c. of sour cream
1 (8 oz.) pkg. herb seasoned croutons
1/2 c. melted butter

In a saucepan, cook sliced squash and chopped onion in salted boiling water for 5 minutes; drain in colander and set aside. Combine cream of chicken soup and sour cream. Stir in carrots. Fold drained squash and onion into soup mixture. Combine croutons and butter. Spread 1/3 of crouton mixture on bottom of 12 x 7 x 1/2 inch baking dish. Spoon vegetable soup mixture on top of croutons. Sprinkle remaining croutons over vegetables. Bake at 350 degrees for 30 to 40 minutes.