Zucchini Casserole – Bobbi Cupboard

Cook zucchini in boiling salted water until tender. Drain. In saucepan cook carrots and onions in 6 tablespoons of butter, until tender.
Stir in 2 cups of stuffing cubes, soup, zucchini and sour cream. Put into a casserole dish. Melt rest of butter and mix with the remaining herb stuffing cubes and sprinkle over the top of the casserole.
Cover and bake at 350 for 30-40 minutes.