2 lbs. zucchini, sliced 1/2 inch thick
1/2 c. chopped onion
6 tbsp. butter
1 c. shredded carrots
2 1/2 c. Pepperidge Farm dressing mix
1 can cream of chicken soup
1/2 c. sour cream

Cook zucchini until tender, drain. Saute carrots, onion in butter. Stir in 1 1/2 cups dressing mix, the soup and sour cream into carrot and onion mixture. Stir in zucchini and put in a casserole. Melt remaining butter and stuffing mix, toss and sprinkle over casserole.