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

Cook zucchini in boiling salted water until just tender; drain. In saucepan melt 4 tablespoons butter. Add carrot and onion, saute until tender. Remove from heat, stir in 1 1/2 cups stuffing cubes, soup and sour cream. Gently stir in zucchini. Spoon into 1 1/2 quart casserole. Melt remaining 2 tablespoons butter, add rest of stuffing cubes and toss gently; sprinkle on casserole. Bake in a 350 degree oven for 30 to 40 minutes.