6 c. sliced zucchini
1/4 c. chopped onion
1 can cream of celery soup
1 c. dairy sour cream
1 1/2 c. shredded carrots
1/2 c. grated Mozzarella cheese
1/2 c. Jack cheese
1/2 c. melted butter
1 (8 oz.) pkg. herb seasoned stuffing mix

Preheat oven to 350 degrees. In a saucepan, cook onion and zucchini in boiling, salted water for 5 minutes and drain. Combine soup, sour cream and shredded carrots; stir the Mozzarella cheese and Jack cheese into the mixture, then fold in drained zucchini and onion.

In a separate bowl, combine melted butter and stuffing mix. Spread 1/2 of stuffing mix in the bottom of a 12 x 7 1/2 x 2 inch pan. Spoon vegetable mix on top. Sprinkle remaining stuffing over the vegetables and bake at 350 degrees for 30 minutes. 6 to 8 servings.