INGREDIENTS
* 3 large zucchini (any variety)
* 1 bag baby carrots or 4 large carrots, shredded. No more than two cups.
* 2 onions, diced (Maui or sweet yellow)
* 3 tbsp butter or olive oil
* 1 box herb croutons
* 1 can cream of chicken soup
* 1 cup sour cream
* Fresh dill to taste
* Pepper to taste
PREPARATION
Boil the zuccini in salted water for about 10 minutes or less until tender. Cut the zucchini into bite-sized pieces.
In a pan, saute the onions in the butter until tender.
Add the shredded carrots and the cream of chicken soup. Add in the sour cream and zuccini.
Add the dill and pepper until it's to your taste. Blend everything together.
Put half of the croutons on the bottom of a casserole dish. Pour the zucchini mixture into the dish. Add the remaining croutons on top.
Bake the casserole at 350 degrees for 25 minutes or until done.
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