Zucchini Casserole

It seems like every year, all my friends and family have an over abundance of zucchini growing in their gardens and everyone is always asking, "What am I going to do with all this zucchini?".  So here is a recipe for those of you who still may have one or two left over zucchini's from this years harvest and are wondering what to do with them.

Zucchini Casserole
Recipe found on http://www.cooks.com/
Adapted by Rins Recipes

Ingredients

4 cups zucchini, peeled and cut into 1 inch cubes ( you can be generous with the 4 cups)
1 stick butter or margarine
1 small to medium onion, chopped
1 cup shredded carrots
1 can cream of chicken soup
1 cup (8 oz) of sour cream
1 box of seasoned croutons

Directions

Boil zucchini or place in microwave safe bowl and steam until tender, drain (if using zucchini you had frozen, just thaw it and drain very well).  In a large pan, melt butter.  Add carrots and onion and saute until tender.

Remove from heat and stir in sour cream and soup.  Stir in the drained zucchini and half of the croutons and mix until croutons are coated.  Pour into the butter 3 quart baking dish ( I have used a 2 1/2 quart casserole dish and it works just fine).

Top evenly with remaining croutons, cover with foil and bake at 350 degrees F for 35-40 minutes.

This makes a great side dish served with chicken or you can serve it by itself.  Enjoy!