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Fat: 14.8 g
A fall favorite
3/4 cups sliced zucchini 1 can cream of chicken soup 3/4 cup grated carrot 1 medium onion, diced 2 cups seasoned croutons 1/2 cup sour cream 6 tbsp margarine
Cook zucchini in boiling water until tender. Drain. Saute onion, carrot in margarine. Mix 1 1/2 cups croutons, soup, sour cream. Mix in zucchini and fold in carrot mixture. Top with remaining croutons. Bake for 30-45 minutes at 350.
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