Zucchini Casserole - cooking recipe

Ingredients

3 small zucchini or 4 c. cubed, pared zucchini
3 Tbsp. margarine
1 c. sour cream
1 can cream of chicken soup
1 pkg. Pepperidge Farm herb croutons

Preparation

Cook zucchini in water until tender; drain.
Stir in butter, sour cream, soup and half of the croutons.
Pour into casserole dish.
Sprinkle remaining croutons on top.
Bake at 350\u00b0 for 30 minutes.