Zucchini Casserole - cooking recipe

Ingredients

4 medium zucchini, sliced 1/2 inch thick
3/4 c. pared and sliced carrots
water, salted
1/2 c. chopped onions
6 Tbsp. butter, divided
2 1/4 c. herbed stuffing mix
1 can cream of chicken soup
1/2 c. sour cream

Preparation

Put zucchini and carrots in enough boiling water to cover. Cover pan and simmer for 15 minutes or until vegetables are tender; drain.
In large saucepan, saute onion in 4 tablespoons of butter until tender.
Stir in 1 1/2 cups stuffing mix, soup and sour cream.
Gently stir in zucchini.