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

Cook zucchini and drain. Melt 4 tablespoons butter. Add carrot and onion and saute until tender. Remove from heat, stir in 1 1/2 cups stuffing mix, soup and sour cream. Stir in zucchini. Spoon into casserole. Mix remaining 2 tablespoons butter and stuffing mix. Sprinkle on casserole. Bake at 350 degrees for 30 to 40 minutes. 6 to 8 servings.