Zucchini Casserole - cooking recipe

Ingredients

4 medium zucchini, cut in 1/2-inch cubes (6 c., don't peel)
3/4 c. shredded carrots
1/2 c. chopped onions or 3 Tbsp. dried onions
6 Tbsp. butter or margarine
2 1/4 c. Pepperidge Farm herb stuffing
1 c. cream of chicken or mushroom soup
1/2 c. sour cream

Preparation

Cook zucchini in salted water until tender (about 10 minutes). Drain.
Cook carrots and onions in 4 tablespoons butter until tender.
Add soup, sour cream, drained zucchini and 1 1/2 cups stuffing mix.
Place in greased 1 1/2-quart casserole.
Melt remaining 2 tablespoons butter; add 3/4 cup stuffing and toss. Place on top of casserole.
Bake 30 to 40 minutes at 350\u00b0.
Serves 10 to 12.