ZUCCHINI CASSEROLE

4 med. zucchini (cut ½” thick)
¾ c. sliced carrots
salted water
½ c. chopped onion
2 ¼ c. herbed stuffing mix
1 can cr. of chicken soup
½ c. sour cream
6 T. butter or margarine

Boil zucchini & carrots in boiling water. Cover pan & simmer 15 min. Drain. In large saucepan, sauté onion in 4 T. butter until tender. Stir in 1 ½ c. stuffing mix, soup, & sour cream. Gently stir in zucchini & carrots. Pour mixture into a 1 ½ qt. buttered casserole. Melt remaining butter in small saucepan. Add remaining stuffing mix to butter; toss gently & sprinkle over casserole. Bake at 350 for 30-40 min.

Teresa Moore