Zucchini Casserole - cooking recipe

Ingredients

4 medium zucchini, sliced 1/2 inch thick
3/4 c. shredded carrots
1/2 c. onions
6 Tbsp. butter
2 1/4 c. herb stuffing cubes
1 can cream of chicken soup
1/2 c. sour cream

Preparation

Cook zucchini in boiling salt water until tender.
Drain. Saute carrots and onions in 4 teaspoons of butter until tender. Remove from heat.
Stir in 1 1/2 cups bread cubes, soup and sour cream.
Stir in zucchini.
Turn into casserole; melt remaining butter.
Add remaining bread cubes to butter.
Toss; top casserole.
Bake at 350\u00b0 for 30 to 40 minutes.