3 med. zucchini, sliced
3/4 c. grated carrot
1/2 c. chopped onion
6 tbsp. butter
1 3/4 c. herbed stuffing cubes
1 can cream of chicken soup
1/2 c. sour cream

Saute onion and carrot in 4 tablespoons butter. Put in casserole dish with 3/4 cup stuffing cubes. Add sour cream and soup. Boil zucchini in little water until tender; drain. Add to rest of mixture. Melt remaining butter; mix with remaining stuffing cubes. Put on top. Bake at 350 degrees for 35 minutes.