4 zucchini, peeled and cut in 1/2 inch slices
1 lb. carrots peeled and sliced
1/2 c. chopped onion
6 tbsp. butter
2 1/4 c. herb stuffing (bread cubes)
1 can cream of chicken soup
1/2 c. sour cream

Cook zucchini and carrots in boiling water 15 minutes. Saute onion in 4 tablespoons butter. Stir in 1 1/2 cups stuffing cubes, cream of chicken soup and sour cream.

Fold in zucchini and carrots (drained well). Put in 1 1/2 quart casserole. Melt butter (2 tablespoons). Add remaining stuffing. Toss and sprinkle over casserole. Bake at 350 degrees for 30 to 40 minutes.