4 med. zucchini, sliced 1/2 inch thick
3/4 c. shredded carrots
1/2 c. chopped onion
6 tbsp. butter
2 1/2 c. herbed stuffing cubes (Francisco's seasoned croutons are best)
1 can condensed cream of chicken soup
1/2 c. dairy sour cream

Cook zucchini in a little boiling salt water until tender; drain in saucepan. Cook onion and carrots in 4 tablespoons of the butter until tender. Remove from heat, stir in 1 1/2 cups of the herb stuffing cubes, the soup, and the 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 uncovered about 30 minutes. Makes 6 to 8 servings.