4 medium zucchini, sliced 1/2-inch thick (may substitute yellow squash)
3/4 c. shredded carrots
1/2 c. chopped onion
6 tbsp. butter, divided
1/2 c. cubed cheese
1/2 c. sour cream
2 c. herbed croutons or Pepperidge Farm dressing, divided
1 can cream of chicken soup

Cook zucchini in boiling, slightly salted water. Drain. Sauté carrots and onion in 4 tablespoons butter. Stir in 1 1/2 cups croutons, soup, sour cream and cheese. Gently add zucchini to mixture. Place in 1 1/2-quart greased casserole. Melt remaining butter. Add rest of croutons. Toss and sprinkle over casserole.

Bake at 350°F for 30 to 40 minutes.