Cut 4 medium sized zucchinis into medium sized pieces. I like to cut each zucchini length wise into fourths. Then, I chop them into even chunks.

Boil zucchini chunks in salted water for 4 mins. Drain really well and set to the side.

Melt 4 tablespoons of butter in a pan. Then sauté the onions and shredded carrots until soft.

Once the onions and carrots are soft, remove from heat and stir in 1 1/4 cup of croutons.

Stir in cream of chicken soup and sour cream until combined.

Gently fold in the zucchini. (Gently, stir it into the mix so it doesn’t get mushed up.)

Poor everything into a large casserole dish.

Melt the last tablespoons of butter and add the rest of the croutons to the butter. The original recipe calls for 2 tablespoons of butter and one cup of croutons. I always double this, at least. The butter croutons go on top of the casserole and bake up to crunchy deliciousness, so why not have more!

Bake the zucchini casserole in a preheated oven at 350 degrees for 35-40 minutes. You want everything heated through and the croutons nice and crispy but not burned.