4 med. sized zucchini
3/4 c. shredded carrots
1/2 c. chopped onion
2 tbsp melted butter
2 1/2 c. herbed stuffing mix
1 can cream of chicken soup
1/2 c. sour cream
2 tbsp. melted butter

Wash zucchini, slice approximately 1/2 inch thick. Cook in a little boiling water until tender; drain. In saucepan, cook carrots and onion in butter until tender. Remove from heat. Stir in 1 1/2 cups of the stuffing mix. Add soup and sour cream. Gently stir in zucchini. Turn into a 1 1/2 quart casserole.

Add the remaining 1 cup of stuffing mix to remaining melted butter. Toss together gently, sprinkle over top of casserole. Bake at 350 degrees for 30 to 40 minutes. Serves 6 to 8.

Low fat versions may be used.