Instructions: Heat the oven to 350 degrees.

Cook the courgette in boiling salted water until crisp-tender, about 10 minutes. Drain.

Melt 4 tablespoons of butter in a saucepan and cook the onion until tender, about 5 minutes. Stir in the shredded carrots and cook a few minutes more.

Remove the pan from the heat and add 1 1/2 cups of stuffing, the soup and the sour cream. Gently stir in the courgette. Turn into a 1 1/2-quart casserole.

Melt the remaining 2 tablespoons of butter in a sauce pan and add the remaining stuffing. Sprinkle the bread cubes on top of the casserole. Bake until heated through, 30 to 40 minutes.

This recipe yields 6 to 8 servings.

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