Submitted by Arlene Stene

4 medium zucchini, sliced 1/2″ thick
6 tablespoons oleo
3/4 cup shredded carrot
1/2 cup chopped onion
2-1/4 cup herb stuffing cubes
1 can cream of chicken soup
1/2 cup dairy sour cream
Cook zucchini in boiling, salted water till tender. In saucepan, cook carrot and onion in 4 tablespoons oleo until tender. Remove from heat. Stir in 1-1/2 cups stuffing cubes, soup and sour cream. Gently stir in zucchini. Turn into 1-1/2 quart casserole. Melt remaining oleo and stuffing cubes. Toss and top casserole. Bake at 350° for 30 to 45 minutes until heated through.