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

Cook zucchini in salted water until tender. Drain. In saucepan, cook carrots and onion in 4 tablespoons of butter until tender. Remove from heat; stir in 1 1/2 cups stuffing cubes, the soup and sour cream. Gently stir in zucchini. Put in 1 1/2 quart casserole.

Melt the other 2 tablespoons of butter, toss the cracker crumbs gently and top the casserole. Bake in 350 degree oven for 30 to 40 minutes. I use 1/2 to 1 cup of Cheddar cheese in sauce.