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

Cook zucchini in a little boiling, salted water until tender, drain. In saucepan cook carrot and onion in 4 tablespoons butter until tender. Remove from heat, stir in 1 1/2 cups stuffing cubes, soup and sour cream. Gently stir in zucchini. Turn into 1 1/2 quart casserole. Melt the remaining butter, add remaining stuffing cubes. Toss gently and top casserole. Bake at 350 degrees for 30 to 40 minutes.