4 med. zucchini, sliced
3/4 c. shredded carrot
1/2 c. chopped onion
6 tbsp. butter
2 1/4 c. herbed stuffing cubes
1 can condensed cream of chicken soup
1/2 c. dairy sour cream

Cook zucchini in a little boiling, salted water until tender; drain.

In saucepan, cook carrot and onion in 4 tablespoons of the butter until tender. Remove from heat; stir in 1 1/2 cups of the herbed stuffing cubes, the soup and sour cream. Gently stir in zucchini. Turn into 1 1/2 quart casserole.

Melt the remaining butter; add remaining stuffing cubes. Toss gently and top casserole. Bake in 350 degree oven 30-40 minutes. Makes 6 to 8 servings.