4 med. zucchini, sliced 1/2 inch thick
6 tbsp. butter
3/4 c. shredded carrots
1/2 c. chopped onion
2 1/4 c. herb stuffing cubes
1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted
1/2 c. sour cream

Cook zucchini in boiling, salted water until just tender; drain. In saucepan, melt 4 tablespoons butter. Add carrot and onion; saute until tender. Remove from heat. Stir in 1 1/2 cups stuffing cubes, soup, and sour cream. Gently stir in zucchini. Spoon into 1 1/2 quart casserole. Melt remaining 2 tablespoons butter. Add remaining stuffing cubes to butter and toss gently. Sprinkle on casserole (or use potato chips). Bake at 350 degrees for 30-40 minutes. Makes 6 to 8 servings. About 225 calories per 6 servings. 190 calories per 8 servings.