4 med. zucchini, sliced or 1 lg. sliced 1/2 inch thick
3/4 c. shredded carrots
1/2 c. chopped onion
6 tbsp. butter
2 1/4 c. herbed stuff cubes
1 can condensed cream of chicken soup
1/2 c. dairy sour cream

Cook zucchini in a little boiling salted water until tender; drain. In a saucepan, cook carrots and onion in 4 tbsp. 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 remaining butter. Add remaining stuffing cubes. Toss gently and put over top of casserole. Bake at 350 degrees for 30 to 40 minutes. Serves 6 to 8.