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4 medium zucchini, sliced
1/2-inch thick
3/4 c. shredded carrot
1/2 c. chopped onion
6 Tbsp. margarine
2 1/4 c. herbed stuffing cubes
1 c. cream of chicken soup
1/2 c. sour cream

Cook zucchini in very little boiling salted water until
just tender; drain. In saucepan, cook carrots and onion in 4
tablespoons margarine 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
margarine. Add remaining cubes and toss lightly. Spread over
top of casserole. Bake in 350 degrees oven for 30 to 40 minutes.

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