Zucchini Stuffing Casserole

DIRECTIONS

• Cook zucchini in a little boiling salted water until just tender.
• Drain and set zucchini aside.
• In saucepan, cook carrot and onion in 4 tablespoons of butter until tender.
• Stir in 1 1/2 cups of stuffing cubes, the soup, and the sour cream.
• Add zucchini and mix well.
• Transfer to a buttered casserole dish.
• Melt remaining 2 T.
• of butter and mix with remaining 3/4 cup of stuffing cubes.
• Place mixture on top of casserole.
• Bake casserole in 350 oven for 30 minutes.