Zucchini Casserole - cooking recipe

Ingredients

4 medium zucchini, sliced about 1/2-inch thick
3/4 c. shredded carrots
1/2 medium onion, chopped
6 Tbsp. butter or margarine
2 1/2 c. herbed stuffing mix
1 can cream of chicken soup
1/2 c. sour cream or yogurt

Preparation

Cook zucchini in a small amount of boiling, salted water until slightly tender; drain.
Cook carrots and onion in 4 tablespoons butter until tender.
Remove from heat and stir in 1 1/2 cups stuffing, soup and sour cream.
Gently stir in zucchini or put in layer.
Turn into 1 1/2-quart casserole.