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2 lb. zucchini
3 medium onions
1 can cream of chicken soup
8 oz. sour cream
small jar pimentos
1 can water chestnuts, sliced
1 c. melted butter
1 box herb flavored croutons

Peel and dice zucchini. Cut onion in slices. Cook
until tender. Drain. Mix soup, sour cream, pimentos and water
chestnuts. Add to zucchini and onion mixture. Combine butter
and croutons. Place half on bottom of 9 x 13 x 2-inch pan;
pour in zucchini mixture. Put other half on top. Cook 40
minutes at 350 degrees.

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