1*Boil zucchini until tender.
*Saute carrots & onions in butter until limp.
*Add soup & sour cream to carrot/onion mixture and stir thoroughly.
*Add 3/4 c. croutons and zucchini, stirring gently.
*Pour into greased cassarole pan.
2Mix the remaining croutons with 1 Tbsp melted butter.
3Spread the croutons on top of the cassarole.
Bake at 350 degrees for 20-25 minutes.