4 med. zucchini, sliced 1/2" thick
3/4 c. shredded carrots
1/2 c. chopped onions
6 tbsp. butter
2 1/4 c. herbed stuffing (cubes Italian)
1 can cream of chicken soup
1/2 c. sour cream

Cook zucchini in a little boiling water with salt until tender. Drain in saucepan. Cook carrots and onions in 4 tablespoons butter until tender. Remove from heat, stir in 1 1/2 cups herbed stuffing cubes, the soup and sour cream. Gently stir in zucchini.

Turn into 1 1/2 quart casserole. Melt the remaining butter and add the remaining stuffing cubes. Toss gently on top casserole. Bake at 350 degrees for 30-40 minutes.

Serves 6-8.