3 c. zucchini, sliced 1/2 inch thick
7 oz. can tuna, drained
3/4 c. shredded carrot
1/2 c. chopped onion
5 tbsp. butter
2 1/4 c. herb stuffing croutons
10 1/2 oz. can cream of mushroom soup
1/2 c. dairy sour cream

Cut zucchini slices in half. Cook in boiling salt water 3 minutes, drain. Saute carrots and onion in butter until tender. Combine all ingredients together. Spread into greased 2 quart casserole. Bake at 350 degrees about 45 minutes.