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4 c. zucchini, cut into 1-inch
3/4 c. shredded carrots
1/2 c. chopped onion
6 Tbsp. butter or margarine
2 1/4 c. herbed stuffing cubes
1 can cream of chicken soup
1/2 c. sour cream

Cook zucchini in boiling water until tender, about 10
minutes. Drain in saucepan. Cook carrots and onions in butter
until tender, remove from heat. Stir in 1 1/2 cups stuffing
cubes, soup and sour cream; gently stir in zucchini, turn into
a 1 1/2 quart casserole dish. Melt remaining butter, add
remaining cubes on top of casserole and bake at 350 degrees for 30 to
40 minutes. Serves 6 to 8.

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