4 med. or 2 lg. zucchini, cut in sm. cubes
1 c. carrots, shredded
1/2 c. onion, chopped
6 tbsp. butter
2 1/2 c. stuffing mix (chicken flavor Stove Top)
1/2 c. sour cream
1 can cream of chicken soup
1 sm. jar pimentos

Cook zucchini in small amount of boiling, salted water about 3-5 minutes. Drain. In saucepan, saute carrots and onion in 4 tablespoons butter until tender. Remove from heat, stir in 1 1/2 cups stuffing mix (dry) (use seasoning packet, too) soup and sour cream. Gently stir in zucchini and pimento. Pour into a large casserole dish.

Melt the remaining 2 tablespoons butter in skillet and add remaining 1 cup stuffing mix. Toss gently and sprinkle on top of casserole. Bake at 350 degrees for 30-40 minutes. Serves 8-10.