4 med. zucchini, sliced 1/2" thick
6 tbsp. butter
3/4 c. shredded carrot
1/2 c. chopped onion
2 1/4 c. herbed stuffing cubes
1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted
1/2 c. sour cream
1 c. milk or chicken broth
2 tbsp. Parmesan cheese

To make own, 6 slices bread, cubed, lightly brown in oven, then sprinkle with 1/4 teaspoon poultry seasoning.

Cook zucchini in boiling salted water until just tender; drain. In saucepan melt 4 tablespoons butter. Saute carrot and onion in butter until tender. Remove from heat, stir in 1 1/2 cups of stuffing cubes (reserve 1 cup stuffing cubes), soup and sour cream and milk or broth. Gently stir in zucchini. Spoon into 1 1/2 quart casserole. Melt remaining 2 tablespoons butter, add remaining 1 cup stuffing cubes to butter, toss gently. Sprinkle on casserole the cubes, sprinkle Parmesan cheese over top.

Bake in 350 degree oven for 30 to 40 minutes. Makes 6 to 8 servings. To make this a main dish add 1 1/2 cups chicken, turkey or other cooked meat.

May be made a day ahead, refrigerated. Add topping of cubes and Parmesan cheese just before baking. Add 10 minutes to baking time.