4
medium zucchini - sliced
1/2 cup chopped onion
3/4 cup shredded carrot
6 Tbl butter
2-1/2 cups herbed stuffing - cubed
1 can Cream of Celery soup
1/2 cup sour cream
Cook
zucchini in a little salted boiling water until tender, drain.
Cook
carrots and onion in 4 Tbl butter until tender. Remove from heat.
Stir
in 1-1/2 cup stuffing, soup, and sour cream.
Gently
stir in zucchini.
Turn
into a 1-1/2 quart casserole dish.
Melt
remaining butter and stir in remaining stuffing.
Toss gently and
top on casserole.
Bake
at 350 degrees for 30-40 minutes.
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