Total Calories: 202
Preheat oven to 350°.
Cut zucchini in half lengthwise, then slice crosswise into 1/2 -inch slices (you will need about 3 cups).
In a 10-inch skillet or 3-quart saucepan over medium heat, melt 4 tablespoons of the butter. Stir in zucchini, carrots, and onion. Cover and steam 3 minutes or until limp. Stir in 1 1/2 cups of the croutons. Remove from heat.
In a small bowl, stir soup and sour cream until blended. Stir into zucchini mixture until blended. Spoon into a deep 1 1/2 -quart baking dish.
Slightly crush remaining 3/4 cup croutons. Sprinkle over top of vegetable mixture. In a small saucepan, melt remaining 2 tablespoons butter and drizzle over crushed croutons.
Bake 30 minutes or until bubbly and heated through.
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