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4 medium zucchini, sliced
1/2-inch thick
3/4 c. shredded carrots
1/2 c. chopped onion
6 Tbsp. oleo
2 1/4 c. herb stuffing
1 can condensed cream of
chicken soup
1/2 c. sour cream

Cook zucchini until tender (5 minutes), but not too
soft; drain well. Cook carrots and onion in 4 tablespoons
oleo until tender. Stir in 1 1/2 cups croutons, soup and sour
cream. Stir in zucchini gently (with rubber spatula). Put in
buttered casserole (1 1/2 to 2 quarts). Melt remaining 2
tablespoons oleo. Add rest of croutons and spread on top of
casserole. Bake in 350 degrees oven for 30 to 40 minutes. Serves 6
to 8.

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