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

Cook zucchini until tender; drain. In saucepan, cook carrot and onion in 4 tablespoons butter until tender. Remove from heat; stir in 1 1/2 cups cubes, soup, and sour cream. Gently stir in zucchini. Turn into 1 1/2 quart casserole. Melt remaining butter; add cubes. Toss gently and top casserole. Bake at 350 degrees for 30 to 40 minutes. Serves 6 to 8.