4 med.-size zucchini, sliced 1/2 inch thick
3/4 c. grated carrot
1/2 c. chopped onion
6 tbsp. butter
2 1/4 c. herb seasoned bread cubes (stuffing)
1 can cream of mushroom soup
1/2 c. sour cream

Cook zucchini in a little boiling salted water until tender; drain. Saute carrot and onion in 4 tablespoons butter until tender. Stir carrot and onion with 1 1/2 cups of stuffing cubes, the soup and sour cream. Gently stir in zucchini and pour into a 1 1/2 quart casserole.

Melt the remaining 2 tablespoons of butter and toss with the remaining 3/4 cup of stuffing. Put on top of casserole. Bake at 350 degrees for 30 to 40 minutes.