4 medium zucchini
6 TBSP butter, divided
1/2 cup shredded carrot
1/2 cup chopped onion
2 1/2 cups herb seasoned stuffing cubes, divided
1 10.5 oz can condensed cream of chicken soup
1/2 cup sour cream
Cut zucchini into 1/2-inch slices. Put zucchini into a saucepan; cover with water and a little salt. Cook until tender; drain well and set aside. In the same saucepan, melt 4 tablespoons of the butter; cook carrot and onion until tender. Remove from heat and stir in 1 1/2 cups of the stuffing cubes and the soup and sour cream. Add zucchini and gently stir to combine. Turn mixture into a 1 1/2-quart casserole. Melt remaining butter and toss with remaining stuffing cubes. Sprinkle over top of casserole. Bake at 350̊ for 25 to 35 minutes.