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

Cook zucchini in boiling salted water; drain. Melt butter (4 tablespoon). Saute carrots and onions in butter until tender. Remove from heat. Stir in 1 1/2 cups stuffing cubes, soup and sour cream. Stir in zucchini.

Spoon into a 1 1/2 quart casserole. Melt remaining 2 tablespoons butter and add remaining cubes to butter. Toss gently. Sprinkle on casserole. Bake at 350 degrees for 30 to 40 minutes. 6 to 8 servings.