4 (med.) zucchini, sliced 1 1/2 inches thick
3/4 c. shredded carrots
1/2 c. chopped onions
6 tbsp. butter
2 1/2 c. herbal stuffing (cubes or mix)
1 c. condensed cream of chicken soup
1/2 c. sour cream

Cook zucchini in a little boiling water until tender. In saucepan, cook carrots and onions in 4 tablespoons butter. Remove pan from heat and stir in 1 1/2 cups of stuffing cubes, the soup, and the sour cream. Gently stir in the zucchini. Turn into a 1 1/2 quart casserole. Melt remaining butter and remaining stuffing cubes and add to top of casserole. Enjoy.