Categories: Vegetables, Casseroles 
      Yield: 8 servings 
  
    3/4 c  Shredded carrots                    1 cn Condensed cream of chicken 
    1/2 c  Onion, chopped                           Soup 
      6 tb Butter                            1/2 c  Sour cream 
  2 1/2 c  Herbed stuffing cubes               4 md Zucchini, cut 2 inch thick 
  
  Contributed to the echo by: Monica Pefley Zucchini Stuffing Casserole Cook 
  zucchini in a little boiling water until tender. Drain. Saute carrots and 
  onions in 4 Tbsp butter until tender. Remove from heat, stir in 1-1/2 cup 
  stuffing cubes, soup, and sour cream. Gently stir in zucchini. Turn into a 
  casserole dish. Melt remaining butter and combine with remaining stuffing 
  cubes. Toss lightly and spoon onto top of casserole. Bake uncovered 30-40 
  minutes at 350 degrees. Serves 6-8.