2-3 med. zucchini
1/2 c. butter
1 c. grated Cheddar cheese
1 (8 oz.) sour cream
1 c. herb stuffing mix
Parmesan cheese
Salt and pepper to taste

Cut ends of zucchini and slice each lengthwise three times. Boil for 5 minutes in salted water and rain. Place in an 8 x 8 inch pan. Melt butter; add cheese until melted. Remove from heat and stir in sour cream. Pour over zucchini. Spread a layer of stuffing mix, sprinkle with Parmesan cheese, salt and pepper to taste. Bake at 325 degrees for 25 minutes. 6 servings.