6 to 8 servings.

4 med. zucchini, sliced 1/2 inch thick
3/4 c. shredded carrot
1/2 c. chopped onion
6 tbsp. butter
2 1/4 c. herbed stuffing cubes
1 can cream of chicken or cream of mushroom soup
1/2 c. sour cream or milk
May top casserole with grated cheese, bacon bits, or French
fried onions the last 10 minutes of baking.

Cook zucchini in a little boiling water until tender. Drain. In saucepan cook carrots and onions in 4 tablespoons butter until tender. Remove from heat. Stir in 1 1/2 cup dressing, soup and sour cream. Gently stir in zucchini and turn into 1 1/2 quart casserole. Melt remaining butter, add rest of stuffing. Toss gently and sprinkle over top of casserole. Bake at 350 degrees for 30 to 40 minutes.