Zucchini Casserole - cooking recipe

Ingredients

4 to 5 medium zucchini, sliced (preferably 1/4 inch)
8 Tbsp. margarine
3/4 c. shredded carrots
1/2 c. chopped onion
2 3/4 c. seasoned croutons
1/2 c. sour cream
1 (10 3/4 oz.) can condensed cream of chicken soup (undiluted)

Preparation

Cook zucchini in boiling salt water until just fork tender; drain.
In saucepan, melt 4 tablespoons margarine; add carrots and onions.
Saute until tender.
Remove from heat; stir in 1 1/2 cups seasoned croutons, soup and sour cream.
Gently stir in zucchini. Spoon into 1 1/2 quart casserole dish.
Melt remaining margarine and toss rest of the croutons.
Sprinkle these over top.
Bake, uncovered, 30 to 40 minutes at 350\u00b0.
Makes 6 to 8 servings.