Zucchini Casserole - cooking recipe

Ingredients

2 c. Italian seasoned bread crumbs
1/4 c. margarine, melted
1/4 c. Parmesan cheese
2 lb. zucchini, sliced, parboiled and drained
1 medium carrot, shredded
10 1/2 oz. can cream of mushroom soup
1 c. sour cream
1/4 c. chopped green onion

Preparation

Combine crumbs, margarine and cheese; spread half in bottom of 13 x 9 x 2-inch pan.
Combine zucchini and carrot; spread over crumbs.
Mix soup, sour cream and onion; pour over vegetables. Top with remaining crumbs.
Bake at 350\u00b0 for 1 hour.