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

Cook zucchini in a little boiling salted water until tender; drain.

In a pan, cook carrot and onion in 4 tablespoons of butter until tender. Remove from heat and stir in 1 1/2 cups of the stuffing cubes, the soup and the sour cream. Gently stir in the zucchini. Put into a 1 1/2 quart casserole.

Melt the remaining butter and add remaining stuffing cubes. Toss gently and place on top of casserole. Bake at 350 degrees F. for 40 minutes.