2 lb. zucchini, cut up and trimmed
1 lg. onion, cut up
1 c. grated carrots
1 can cream of chicken soup, undiluted
1 c. sour cream
1 pkg. Stove Top dressing
1 cube butter

Cook zucchini and onion together for 5 minutes in salt water. Drain and let cool. Add sour cream to cool squash. Melt butter and add to dressing. Spread half of dressing in casserole dish, add zucchini mixture, add remaining dressing on top. Bake at 375 degrees for 35 minutes.