Zucchini Casserole

Ingredients:
- 2 c. Italian seasoned bread crumbs
- 1/4 c. margarine, melted
- 1/4 c. Parmesan cheese
- 2 lb. zucchini, sliced, parboiled and drained
- 1 medium carrot, shredded
- 10 1/2 oz. can cream of mushroom soup
- 1 c. sour cream
- 1/4 c. chopped green onion

Directions:
- Combine crumbs, margarine and cheese; spread half in bottom of 13 x 9 x 2-inch pan.
- Combine zucchini and carrot; spread over crumbs.
- Mix soup, sour cream and onion; pour over vegetables. Top with remaining crumbs.
- Bake at 350° for 1 hour.