Herbed Zucchini Bake

• 2 1/4 c. herbed-seasoned croutons
• 2 Tbsp. melted butter
• 4 medium zucchini, cubed
• 3/4 c. grated carrot
• 1/2 c. chopped onion
• 1/4 c. butter
• 1 can condensed cream of celery or chicken soup
• 1/2 c. sour cream
• 1 Tbsp. chopped pimento
• 1 tsp. salt
• 1/4 tsp. pepper

1. In medium mixing bowl, toss 3/4 cup of croutons with 2 tablespoons melted butter; set aside.
2. In large saucepan, cook zucchini in lightly salted water until barely tender (5 minutes). Drain.
3. Cook carrots and onions in 1/4 cup butter until tender. Add remaining croutons, soup, sour cream, pimento, salt and pepper.
4. Mix thoroughly.
5. Stir in cooked squash.
6. Spread in ungreased 1 1/2-quart glass baking dish.
7. Top with more croutons. Bake at 350u0b0 about 35 minutes or until hot and bubbly.

croutons, butter, zucchini, grated carrot, onion, butter, condensed cream, sour cream, pimento, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=901468 (may not work)