Zucchini Stuffing Casserole - cooking recipe

Ingredients

4 small zucchini, sliced 1/2-inch thick
6 Tbsp. butter
3/4 c. shredded carrot
1/2 c. chopped onion
2 1/4 c. herbed stuffing cubes
1 can condensed cream of chicken soup (undiluted)
1/2 c. sour cream

Preparation

Cook squash in boiling salted water, until just tender; drain. In pan, melt 4 tablespoons butter.
Add carrot and onion and saute until tender.
Remove from heat.
Stir in 1 1/2 cups stuffing cubes, soup and sour cream.
Gently stir in zucchini. Spoon into 1 1/2-quart casserole which has been buttered.
Melt 2 tablespoons butter and remaining cubes and mix.
Sprinkle on casserole.
Bake at 350\u00b0 for 30 to 40 minutes.
Serves 6 to 8.