4 med. zucchini, cut in 1/2 inch pieces
1/2 c. onion, chopped
2 tbsp. butter
1/2 pt. sour cream
1 can cream of chicken soup
1 c. carrots, grated
1 pkg. Stovetop stuffing (uncooked)

Steam the zucchini and set it aside. In a skillet, sauté the grated carrots and the onion briefly; set aside. Combine the sour cream and the cream of chicken soup and gently add to the carrot and onion mixture. Gently stir in the dry dressing mix. Add the zucchini last and toss/stir gently.

Bake at 350°F for 30-45 minutes. Check this at 30 minutes and if it's getting too brown, cover it loosely with foil for the last 10-15 minutes.