4 med. zucchini, sliced 1/2" thick
3/4 c. shredded carrots
6 tbsp. butter
1/2 c. chopped onion
1 can condensed cream of chicken soup
2 1/4 c. herb stuffing cubes (Kellogg's)
1/2 c. sour cream

Cook zucchini in a little boiling, salted, water until tender; drain in saucepan, cook carrot and onion in 4 tablespoons of butter until tender. Remove from heat; stir in 1 1/2 cups herb stuffing cubes, soup and sour cream. Gently stir in zucchini. Turn into a 1 1/2 quart casserole. Melt the remaining butter, add the remaining cubes, toss gently, and add to top of casserole. Bake at 350 degrees for about 30 to 40 minutes. Serves 8.