Tuna Zucchini Casserole - cooking recipe

Ingredients

3 cups zucchini, slilced 1/2 inch thick
3/4 cup shredded carrot
1/2 cup chopped onion
5 tablespoons butter
6 1/8 ounces tuna, drained
2 1/4 cups herb stuffing cubes
10 3/4 ounces condensed cream of mushroom soup, undiluted
1/2 cup sour cream

Preparation

Preheat oven to 350 degrees.
Cut zucchini slices in half. Cook in boiling salt water for 3 minutes, drain. Saute carrots and onion in butter until tender. Gently fold together cooked vegetables and all remaining ingredients. Spread into a greased 2 quart casserole dish.
Bake for 45 minutes.