4 medium zucchini, sliced
1/2 cup chopped onion
6 tablespoons butter
3/4 cup shredded carrots
2 1/4 cup herb stuffing cubes
1 10 ounce can cream of chicken soup
1/2 cup sour cream
grated cheddar cheese
Cook zucchini until slightly tender; drain. Saut?
onions in butter until clear. Add zucchini and carrots.
Stir in stuffing cubes, soup and sour cream.
Place in casserole, top with cheese. Bake at
350F for 30 to 40 minutes.