2 tbsp. butter
1/2 c. chopped onion
2 lb. zucchini squash (6 c.)
1 to 1 1/2 c. shredded carrots
1 can cream of chicken soup
1 c. sour cream
1 (8 oz.) pkg. herbed seasoned stuffing mix (Pepperidge Farm)

Preheat oven to 350 degrees. Grease a 9 x 13 pan. Saute onion in 2 tablespoons butter. Steam sliced zucchini and shredded carrots until tender but not overcooked (microwave 10 to 15 minutes) Drain them very welol, pressing against strainer to remove excess water. Combine soup and sour cream in large bowl. Add onions, zucchini, and carrots, mix gently. Combine stuffing and 1/2 cup melted butter; spread 1/2 of stuffing on bottom of pan. Spoon vegetable mixture on top of stuffing. Sprinkle remaining stuffing over vegetables. Bake in oven for 25 to 30 minutes until bubbly and stuffing is browned.