Zucchini Stuffing Casserole - cooking recipe

Ingredients

4 medium zucchini, sliced 1/2 inch thick
1/4 c. shredded carrot
1/2 c. chopped onion
6 Tbsp. butter or margarine
2 1/4 c. herb stuffing cubes
1/2 c. dairy sour cream

Preparation

Cook zucchini in a little boiling, salted water until tender; drain.
In saucepan, cook carrot and onion in 4 tablespoons butter or margarine until tender.
Remove from heat.
Stir in 1 1/2 cups of bread cubes, soup and sour cream.
Gently stir in zucchini. Turn into 1 1/2-quart casserole.