4 medium zucchini, sliced 1/2 inch thick
1/3 c. onion, chopped
6 Tbsp. margarine, melted
1 c. sour cream
1 can condensed cream of chicken soup
1 c. shredded carrots
2 c. seasoned bread crumbs

Sauté zucchini and onion in 4 tablespoons margarine until tender. Combine zucchini and onion with sour cream, cream of chicken soup, shredded carrots and 1 1/2 cups bread crumbs in 1 1/2-quart greased casserole. Sprinkle with remaining crumbs tossed with 2 tablespoons margarine. Bake for 30 minutes at 350°.

Note: May substitute cream of shrimp or mushroom soup with chopped green peppers.