5 zucchini, about 1 1/2" in diameter, sliced 1/2" thick
1/4 c. finely shredded carrots
1/2 c. chopped onion
6 tbsp. butter
2 1/2 c. Kellogg's croutettes stuffing cubes
1 can condensed cream of chicken soup
1/2 c. sour cream

Cook zucchini in boiling water until just tender. Drain well. Cook carrots and onion in 4 tablespoons butter. Remove from heat; stir in 1/2 cup stuffing cubes, soup and sour cream. Gently stir in the zucchini. Pour into 1 1/2 quart casserole. Melt remaining 2 tablespoons butter and add remaining stuffing cubes (3/4 cup.) Place on top of casserole. Bake at 350 degrees, uncovered for 40 minutes.