Zucchini Casserole - cooking recipe

Ingredients

4 medium zucchini, sliced 1/3-inch thick
1/2 c. boiling salted water
6 Tbsp. butter
1/2 c. chopped onions
3/4 c. shredded carrots
2 1/4 c. Mrs. Cubbison stuffing mix
1 can cream of chicken soup
1/2 c. sour cream

Preparation

Boil zucchini in 1/2 cup boiling water 10 minutes.
Melt 4 tablespoons butter.
Saute onion until tender.
Stir in carrots a few minutes.
Remove from heat and add 1 1/2 cups stuffing, soup and sour cream.
Gently stir in zucchini.