4 med. zucchini, sliced thin
6 tbsp. butter
3/4 c. shredded carrots
1/2 c. chopped onions
2 1/4 c. herb stuffing mix
1 can cream of chicken soup
1/2 c. sour cream
1 c. grated cheese (optional)

Cook zucchini until tender - drain. Melt 4 tablespoons butter. Saute onion and carrots. Remove from heat. Stir in 1 1/2 cups stuffing mix. Add sour cream and chicken soup to this. Gently fold in zucchini and spoon into 1 1/2 quart casserole.