4 med. zucchini, sliced 1/3 inch thick
1/2 c. boiling salted water
6 tbsp. butter
1/2 c. chopped onion
3/4 c. shredded carrots
2 1/4 c. herbed bread stuffing cubes
1 (10 3/4 oz.) can cream chicken soup
1/2 c. sour cream

Drop zucchini in boiling salt water. Cover and cook until crisp-tender, about 10 minutes. Drain; melt 4 tablespoons butter in saucepan and saute onion until tender. Stir in carrot and cook a few minutes. Remove from heat and add 1 1/2 cup stuffing, soup, and sour cream. Gently stir in zucchini. Turn into 1 1/2 quart casserole. Melt remaining butter and add remaining stuffing. Sprinkle on top of casserole.

Bake at 350 degrees for 30-40 minutes. Makes 6-8 servings.