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

Cook zucchini in salted water until tender; drain. In sauce pan cook carrots and onion in 4 tablespoons butter until tender. Remove from heat. Stir in 1 1/2 cups stuffing cubes, the soup and sour cream. Put zucchini on bottom of 2 quart flat pan (Pyrex 7 x 12 x 2 inches). Pour vegetable mixture over squash. Melt remaining butter, add remaining stuffing cubes. Toss gently and put on top. Bake in 350 degree oven for 30 to 40 minutes. Serves 6 to 8.