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

Cook zucchini in boiling salted water until just tender; drain. Saute carrot and onion in 4 tablespoons butter. Remove from heat. Stir in 1 1/2 cups stuffing cubes, soup, and sour cream. Spoon into 1 1/2 quart casserole.

Melt remaining 2 tablespoons butter and add remaining cubes; toss gently. Sprinkle on casserole. Bake at 350 degrees for 30-40 minutes. Makes 6-8 servings.