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

Cook zucchini in a little boiling water until tender. Drain.

In a saucepan, cook carrot and onion in 4 Tbsp. of butter until
tender. Remove from heat and stir in herb cubes, soup, and sour
cream. Gently stir in zucchini. Turn into a 1 1/2 qt casserole.

Melt remaining butter and toss remaining herb cubes in it. Put on
top of casserole.

Bake at 350 degrees for 30-40 minutes.

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