4 medium zucchini
3/4 cup shredded carrots
1/2 cup chopped yellow onion
6 Tablespoons butter
2 1/4 cups herbed stuffing cubes
1 can condensed cream of chicken soup, undiluted
1 cup sour cream
Cook the zucchini in salted water until tender; drain.
Cook the carrots and onions in two Tablespoons of the butter until tender; add the cooked zucchini and set aside.
Mix the stuffing cubes with the remaining four Tablespoons of butter; set aside.
Mix the cream of chicken soup with the sour cream in a large bowl until well blended.
Add the cooked vegetables to the soup mixture.
In a buttered casserole dish layer half the stuffing mixture, all the vegetable mixture, remaining half of the stuffing mixture.
Bake at 350ºF for 35 minutes.