2 lbs. of zucchini sliced thin to 6 c.
1 med. onion slice and chopped
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb seasoned Stove Top stuffing mix
1/2 c. butter, melted

In 6 quart saucepan cook zucchini, onions, carrots in boiling salt water until soft and drain well. In a small saucepan, combine sour cream and chicken soup. Return vegetables to 6 quart pan and add sour cream and soup mix well.

In another pan melt butter, add stuffing mix, stir well until crumbs are well coated. Spread 1/2 stuffing mix in oblong 9 x 13 baking dish. Spoon vegetables on top. Sprinkle remaining stuffing over vegetables and bake in 400 degree oven for 25 or 30 minutes or until heated through. Very good reheated and can be frozen.