2 lbs. zucchini, sliced (not peeled) (fresh)
1/4 c. chopped onions
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots, raw
1/2 c. melted butter
8 oz. pkg. seasoned Pepperidge Farm bread crumbs

Cook zucchini and onions in boiling salt water 5 minutes; drain well. Combine soup and sour cream, stir in carrots. Combine stuffing and butter, spread half on bottom of a 9"x12" baking dish, spoon vegetables. Top with remaining crumbs. Bake at 325 degrees for 30 minutes.