Ingredients
3/4 cup water1/4 teaspoon salt4 medium zucchini, cut into 1/2-inch slices2 medium carrots, grated1 medium onion, chopped6 tablespoons butter, divided2-1/4 cups seasoned stuffing croutons, divided1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/2 cup sour cream
Preparation
In a saucepan, bring water and salt to a boil. Add zucchini. Reduce heat; cover and cook until zucchini is crisp-tender, about 5 minutes. Drain well; set aside.
In another saucepan, saute carrots and onion in 4 tablespoons butter until tender. Remove from the heat; stir in 1-1/2 cups croutons, soup and sour cream. Gently stir in the zucchini.
Pour into a greased shallow 2-qt. baking dish. melt the remaining butter and toss with remaining croutons; sprinkle over the top. Bake, uncovered, at 350° for 35-40 minutes or until heated through.
